Cream Of Chickpea Soup With An Egg Parcel Recipes

HEARTY CHICKPEA SOUP

Steps:

• In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
• Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
• In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
• Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

SIMPLE CHICKPEA SOUP

Steps:

• In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
• Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
• Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

ROASTED EGGPLANT AND CHICKPEA SOUP

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
• Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

CREAM OF CHICKPEA SOUP WITH AN EGG PARCEL

Steps:

• Place the chickpeas in enough warm water to cover and soak overnight.
• Drain chickpeas, cover with warm water and bring to a boil with the washed ham bone. When the pot reaches boiling, reduce to a simmer. Add olive oil. Stick the cloves into onion quarters, add to the chickpeas with the sliced leek and carrot and simmer for 2 hours. Season when the chickpeas are almost cooked.
• Buzz with immersion blender until thin and creamy, then strain. Check the seasoning and add cream.
• Fry the bread crusts and basil leaves in olive oil.
• Cut four squares of plactic film wrap and place each one loosely over the top of a coffee cup. Press down the middle and break an egg into the hollow. Season, and then make small bundles by tying up the film with string close to the egg. When all the eggs have been wrapped, place the parcels in boiling water for 4 minutes. Remove and unwrap.
• Serve the hot cream of chickpeas with an egg in the center of each dish, garnishing with two pieces of fried crust and two fried basil leaves.