Chickpea Tomato Soup With Fresh Rosemary Recipes
CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKPEA TOMATO SOUP WITH ROSEMARY (INSTANT POT, SLOW COOKER AND STOVE TOP)
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
- When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
- Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
- Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
- Follow same recipe as above except cook 15 minutes high pressure, natural release.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 kcal, Carbohydrate 36 g, Protein 9 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 2.5 mg, Sodium 387 mg, Fiber 6 g, Sugar 6 g
CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY
Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café, by Frank Mentesana and Jerome Audureau
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
- Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
- Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
- Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
Nutrition Facts : Calories 264.3, Fat 8.6, SaturatedFat 1.1, Sodium 1098.9, Carbohydrate 40.8, Fiber 8.1, Sugar 4.9, Protein 8.1
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
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