Chickpea Soup With Cumin Cilantro Paraguay Recipes

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CHICKPEA SOUP WITH CUMIN & CILANTRO (PARAGUAY)



Chickpea Soup With Cumin & Cilantro (Paraguay) image

Creamy with half and half and pureed chickpeas, the warm spice of cumin and garnished with cilantro. If you don't care for cilantro, use parsley. This recipe can be halved or doubled easily. Enjoy!

Provided by Sharon123

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups chickpeas, cooked (about two15 oz. cans)
2 medium onions, chopped
1 tablespoon cumin
8 cups vegetable stock (or chicken stock)
2 tablespoons flour
4 tablespoons butter
1 cup half-and-half
salt, to taste
pepper, to taste
3 tablespoons cilantro, chopped (or parsley)

Steps:

  • Heat the chickpeas, onion, cumin and stock until the stock boils.
  • Reduce the heat and simmer for 20 minutes.
  • Puree the mixture in a food processor(or blender) and return to the pot.
  • Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth.
  • Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency.
  • Correct seasoning and garnish generously with cilantro (or parsley).

Nutrition Facts : Calories 291.1, Fat 14, SaturatedFat 7.9, Cholesterol 35.3, Sodium 446.4, Carbohydrate 34.7, Fiber 6.1, Sugar 1.7, Protein 8.1

CHICK-PEA AND CORIANDER SOUP



Chick-Pea and Coriander Soup image

Categories     Soup/Stew     Herb     Onion     Quick & Easy     Chickpea     Winter     Gourmet

Yield Makes about 3 2/3 cups, serving 2

Number Of Ingredients 14

2 cups chopped onion (about 2 medium)
1 tablespoon olive oil
4 cups water
a 19 ounce can chick-peas, rinsed and drained
2 large garlic cloves, chopped
1/2 teaspoon salt, or to taste
1/2 cup packed fresh coriander sprigs, washed well and spun dry
2 teaspoons fresh lemon juice, or to taste
Accompaniment: cumin pita crouton-crisps
For cumin pita crouton-crisps:
3 mini pita loaves (about 3 inches in diameter), halved crosswise
4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Make cumin pita crouton-crisps:
  • Preheat oven to 400°F.
  • Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
  • In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
  • Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
  • Make soup:
  • In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
  • Serve soup topped with pita crouton-crisps.

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