Curried Chicken Soup With Chickpeas And Cauliflower Recipes

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
• Before removing from heat, stir in: 12 cup chopped fresh cilantro.
• Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CAULIFLOWER AND CHICKPEA SOUP

Steps:

• Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
• Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
• Add broth & bring to a boil.
• Cover and simmer til cauliflower is tender, 20 minute.
• Puree in food processor or blender.
• Put back in pot & reheat.
• Serve with a dollop of yogurt.

CHICKEN AND CHICKPEA SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
• Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
• Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
• Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

CURRIED CAULIFLOWER AND CHICKEN

Steps:

• Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into 1/2-inch-thick pieces.
• When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, 1/4 cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
• Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CURRIED CAULIFLOWER AND CHICKPEAS

Steps:

• Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
• Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
• Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER

Steps:

• Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.