Corn And Chickpea Soup Recipes

CORN AND CHICKPEA SOUP RECIPE

Steps:

• Melt the butter in a saucepan and add the corn meal. Stir for 1-2 mins over medium heat.
• Add the milk and water to the pan while stirring continuously,
• Once the mixture boils, add the chickpeas and corn,
• Cook until the soup thickens,
• Stir in the chopped dill, salt and black pepper,
• Cook for 5 more minutes and remove from heat.

SHRIMP CORN AND CHICKPEA SOUP

Steps:

• In a large Dutch oven or stock pot over medium high heat, add the oil and sauté the onion several minutes until translucent. Add the garlic, cook another 2 minutes.
• Add the jalapenos, corn, cumin and season with salt and pepper. Cook for 4 more minutes, stirring often.
• Add the shrimp, chicken stock and half the cilantro, stir to mix in thoroughly.
• Add the chickpeas and optional beans, simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
• Serve in bowls with squeeze of lime and remaining cilantro on top.

CHICKPEA SOUP I

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.

CREAMY CHICKPEA AND GARLIC SOUP

Steps:

• Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
• Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
• Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
• This soup can easily be thinned with more milk to feed more people.
• After adding the milk, do not allow the soup to come to a boil or it will turn grey.