SPICY CHICKPEA AND TOMATO SOUP
This Spicy Chickpea and Tomato Soup is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based one-pot meal for a busy weeknight and can be ready to serve in about 15 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Nut-Free | Medical Medium® Compliant }
Provided by Karielyn Tillman
Categories Main Course Soup
Time 15m
Number Of Ingredients 12
Steps:
- Add all the ingredients for the saute to a large saucepan and saute on low/medium heat for 2-4 minutes, or until the onions are soft.
- Add all the ingredients for the soup to the saucepan and continue to stir for about 3-5 minutes, or until the soup is warmed.
- Taste and adjust the seasonings to your preference.
- Add the entire can of coconut milk and stir until well combined just long enough to warm the soup to your preference.
- Optional: Garnish with fresh chopped cilantro or sliced jalapenos.
- Store in an air-tight BPA-free container in the refrigerator.
Nutrition Facts : ServingSize 1 svg, Calories 214 kcal, Carbohydrate 8 g, Protein 3 g, Fat 21 g, Sodium 629 mg, Fiber 1 g, Sugar 3 g
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
CHICKPEA AND TOMATO SOUP
Make and share this Chickpea and Tomato Soup recipe from Food.com.
Provided by ontariomamaof7
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, cook garlic in oil 1 minute.
- Stir in tomatoes and cook 2 minutes.
- Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
- Simmer, covered, 10 minutes.
Nutrition Facts : Calories 176.5, Fat 4.8, SaturatedFat 0.6, Sodium 330.4, Carbohydrate 28.4, Fiber 6, Sugar 2.7, Protein 6.2
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
CHICKPEA SOUP I
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
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
TUSCAN CHICK PEA TOMATO SOUP
From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!
Provided by Mindelicious
Categories One Dish Meal
Time 22m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 10
Steps:
- Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
- Blend with hand blender or regular blender and place back onto stove top.
- Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
- **Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 4 and remove the lid plug. Add the remaining reserved ingredients through the lid plug opening. Blend for an additional 10 seconds.
MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
CHICKPEAS AND TOMATOES
A sprinkling of fresh mint turns a simple side into a superstar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
- Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.
Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
CREAMY TOMATO AND CHICKPEA SOUP
Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!
Provided by My Food and Family
Categories Home
Time 55m
Yield 7 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
- Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
- Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 g
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