Chickpea Soup With Cumin Cilantro Paraguay Recipes

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HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

MOROCCAN CHICKPEA SOUP



Moroccan chickpea soup image

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

CHICKEN AND CHICKPEA SOUP



Chicken and Chickpea Soup image

Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 teaspoons olive oil
4 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 large yellow onion, halved and thinly sliced
3 teaspoons minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 medium carrots, cut into 1/4-inch-thick slices
6 cups low-sodium chicken broth
1 can (15 ounces) chickpeas, rinsed and drained
Zest and juice of 1 lemon
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
  • Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
  • Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
  • Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

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

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

CHICKPEA SOUP WITH CUMIN AND LEMON



Chickpea Soup With Cumin and Lemon image

Provided by Molly O'Neill

Categories     easy, quick, soups and stews

Time 10m

Yield Four servings

Number Of Ingredients 8

2 teaspoons olive oil
1 medium clove garlic, peeled and minced
3 15 1/2-ounce cans chickpeas, drained and rinsed
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon ground cumin
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
  • Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 22 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 16 grams

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.

Provided by COOKGIRl

Categories     Moroccan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
1/2 cup chopped fresh parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon powdered saffron
1/4 teaspoon turmeric
1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1/2 cup grated onion
1 tablespoon tomato paste (I use ketchup if all else fails)
2 large red potatoes, unpeeled and diced
1/4-1/2 teaspoon harissa (to taste) or 1/4-1/2 teaspoon cayenne pepper (to taste)
2 quarts vegetable stock or 2 quarts lamb stock
2 medium carrots, peeled and sliced
salt
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro (to garnish)

Steps:

  • Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
  • Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
  • Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
  • Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
  • (Or use an immersion blender to facilitate.).
  • Just before serving, stir in the lemon juice and garnish with fresh cilantro.
  • Adjust seasonings.
  • The soup will keep in refrigerator 3 to 5 days.
  • Freezes well.

Nutrition Facts : Calories 342.3, Fat 3.6, SaturatedFat 0.4, Sodium 102.6, Carbohydrate 66.8, Fiber 13.5, Sugar 10.7, Protein 14.2

QUICK BLACK CHICKPEA SOUP WITH CUMIN SEEDS



Quick Black Chickpea Soup with Cumin Seeds image

Number Of Ingredients 15

1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 cup , dried black garbanzo beans, (kallae channae), sorted and washed in 3 to 4 changes of water
6 to 7 cups water
1 stick cinnamon (1-inch)
4 black cardamom pods, crushed lightly to break the skin
1/2 teaspoon salt, or to taste
1 (15-ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon melted ghee (optional)
1 inch, piece peeled fresh ginger, cut into thin matchsticks
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 large tomato, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Prepare the ginger-garlic paste. Then, soak the chickpeas overnight in water to cover by 2 inches, then drain. Place the chickpeas, water, cinnamon, cardamom pods, ginger-garlic paste, and salt in a pressure cooker, secure the lid, cook over high heat until the regulator indicates high pressure, then cook 3 more minutes. Remove from the heat and allow the pressure to depressurize on its own, 15 to 20 minutes. Open the lid carefully and check the chickpeas they should be soft and watery. If not, reseal the lid, bring back up to high pressure, and cook 1 more minute.2. Transfer to a large cast-iron wok (preferably) or skillet, mix in the tomato sauce and cook over high heat, stirring occasionally, about 5 minutes, then over medium-low heat about 1 hour. In the end you should have at least 4 cups of soup. If needed, add more water and bring to a boil.3. Heat the oil and the ghee in a large nonstick wok or saucepan over medium-high heat and cook the ginger sticks, stirring frequently, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and turmeric, stir about 30 seconds, then mix in the chopped tomato and cilantro and cook until the tomatoes are slightly soft. Mix everything into the soup.4. Transfer the soup to a serving bowl, leaving the chickpeas in the pan. Remove about 1/2 cup of the chickpeas, coarsely mash them, and add them to the soup. Reserve the rest for another purpose. (Eat them as is, or toss into salads or over rice pullaos.)From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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