Chickpea Tomato Soup With Rosemary Instant Pot Slow Cooker And Stove Top Recipes

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CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY



Chickpea Tomato Soup With Fresh Rosemary image

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

2 (15 ounce) cans chickpeas
3 tablespoons olive oil
2 garlic cloves, peeled and coarsely chopped
fresh rosemary, needles removed from stem and finely chopped
1 (28 ounce) can diced tomatoes
ouncecans diced tomato
1 pinch sugar
1 teaspoon salt
freshly ground black pepper
4 cups vegetable stock

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

CHICKPEA SOUP I



Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

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

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

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