Creamy Chickpea Soup Recipe Table Cream Recipe For Stuffed

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!

CREAMY CHICKPEA & ROSEMARY SOUP

Steps:

• In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
• Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
• Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
• Reduce heat and simmer 30 minutes; let cool slightly.
• Transfer soup to a blender; cover loosely, and puree until just smooth.
• Return to the saucepan and stir in lemon juice and sea salt to taste.
• Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

CHICKPEA SOUP

Steps:

• If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
• Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
• Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
• Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
• Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.

CREAMY CHICKPEA SOUP

Steps:

• Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
• If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
• Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
• Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.

CREAMY CHICKPEA SOUP

Steps:

• Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
• Add chickpeas and their liquid and cook until heated through, about 3 minutes.
• Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
• Transfer to a blender or food processor and blend until smooth.
• Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
• Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.