KURDISH BEETROOT AND SPINACH SOUP WITH SPICED CHICKPEAS
This Kurdish recipe brings out the best in every ingredient, giving you an end result that balances sweet, smoky and spicy warmth, essentially turning it into a hug in a bowl. It's also vegan, and full of goodness. Find more delicious Kurdish recipes here: www.kurdish-kitchen.com
Provided by kurdishkitchen
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- On a low heat, add 2 tbsp sunflower oil to a large pot. Peel and finely chop the onions and throw in with the oil. Sweat down for 5 minutes.
- Peel and grate the beetroot - this process will stain your hands (and everything in the vicinity) purple, so carry out with caution (Use the grate attachment of a food processor to minimise mess, if you have one). Add this to the onions and season with 1 tsp salt and 1 tsp ground cumin. Cover with a lid and let simmer/steam for another 5 minutes.
- Boil the kettle. Add 200g tomato purée and stir in. After around 3 minutes, add 5 cups (1.25L) boiled water and gentle stir. Cover with a lid and leave to simmer on a low heat for 25 - 30 minutes.
- Meanwhile, heat 1 tbsp sunflower oil in a frying pan. Once the oil is hot, add the drained chickpeas, 1 tsp curry powder and a sprinkling of salt. Stir and let the chickpeas fry gently for 15 minutes, stirring occasionally, until crispy on the outside and soft on the inside. Set aside.
- After 25 -30 minutes, check your soup for seasoning, adjusting the salt and adding pepper to your taste. Add 200g spinach leaves, stir and cover with lid for a further 5 minutes, until the spinach has just wilted but it still retains its bright green colour.
- Serve your soup with a sprinkling of chickpeas on top, and enjoy!
ANDALUSIAN CHICKPEA AND SPINACH SOUP
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
- Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
- Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams
SPICY CHICKPEA AND SPINACH SOUP
Make and share this Spicy Chickpea and Spinach Soup recipe from Food.com.
Provided by KelBel
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
- Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
- Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
- Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 346.8, Fat 6.5, SaturatedFat 1, Sodium 1061, Carbohydrate 61.2, Fiber 13.4, Sugar 5.7, Protein 14.5
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
KURDISH SPICY LENTIL SOUP
Make and share this Kurdish Spicy Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
- Cover, bring to a boil, and skim carefully.
- Add the vegetables, tomato paste, and hot peppers.
- Cook, covered, for 1 hour.
- Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.
Nutrition Facts : Calories 154.9, Fat 1, SaturatedFat 0.2, Sodium 92, Carbohydrate 28.8, Fiber 5.9, Sugar 3.8, Protein 9.5
ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT
This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two
Provided by Jennifer Joyce
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you're using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
- While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.
Nutrition Facts : Calories 493 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
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