Corn And Chickpea Soup Recipes

SHRIMP CORN AND CHICKPEA SOUP

Shrimp Corn and Chickpea Soup image

Chickpea Soup is hearty but not heavy, served with a spiced broth and loaded with healthy beans, succulent shrimp, corn, and plenty of rice.

Provided by Kevin Is Cooking

Categories Soup

Time 30m

Number Of Ingredients 16

Ingredients

1.5 lbs raw shrimp (medium) ((tails removed, cleaned))
2 tbsp olive oil
1 yellow onion (diced)
3 cloves garlic (minced)
2 jalapenos (seeded and diced)
2 cups corn kernels ((See Note 1))
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp ground black pepper
6 cups chicken stock
15 oz chickpeas ((garbanzo beans) drained)
15 oz white beans ((optional, drained))
1/2 cup fresh cilantro (chopped)
2 zucchini (sliced)
1 cup rice ((cooked))
2 limes (juice)

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.

Nutrition Facts : Calories 659 kcal, Carbohydrate 102.1 g, Protein 36.2 g, Fat 13.4 g, SaturatedFat 2.2 g, Cholesterol 102.5 mg, Sodium 954.3 mg, Fiber 11.6 g, Sugar 15.5 g, UnsaturatedFat 9.6 g, ServingSize 1 serving

ROASTED CORN AND CHICKPEA SALAD

Roasted Corn and Chickpea Salad image

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

Ingredients

3 cups corn cut from the cob (about 4 ears)
One 15-ounce can chickpeas, drained and rinsed
1 teaspoon coriander
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 cup halved grape tomatoes
1 bunch scallions (white and green parts), sliced

Steps:

Preheat the oven to 400 degrees F.
Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

CHICKPEA AND CHORIZO SOUP

Chickpea and Chorizo Soup image

This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.

Provided by Alejandra Ramos

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/2 pound Spanish-style cured chorizo, sliced
1 large onion, diced
3 large garlic cloves, crushed
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
One 36-ounce can whole tomatoes
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)

Steps:

Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

CHORIZO, SHRIMP AND CHICKPEA SOUP

Chorizo, Shrimp and Chickpea Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated)
3 cloves garlic
3 stalks celery, roughly chopped
3 carrots, roughly chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound fully cooked chorizo (not dried), chopped
1 pound red-skinned potatoes, diced
1 15-ounce can chickpeas, undrained
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 teaspoon smoked paprika

Steps:

Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams