Puree Of Chickpea Soup Recipes

PUREE OF CHICKPEA SOUP

Steps:

• Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
• Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
• Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

PUREED CHICKPEA SOUP

Steps:

• Heat the oil and butter in a large pan and gently cook the onions until soft but not brown.
• Add the garlic, cumin and turmeric, cook for 2 minutes then add the chickpeas and the stock. Bring to a boil and simmer for 15 minutes.
• Remove 4 tablespoons of the chickpeas to use as garnish then puree the mixture with a hand blender or in a food processor. Pass through a fine sieve if desired. Gently reheat, add 2 tablespoons of the sour cream and season with salt and pepper. Add a little more stock or water if the soup is too thick.
• Pour into bowls and garnish with the remaining chickpeas and sour cream.

LEMONY CHICKPEA PUREE

Steps:

• Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
• Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
• Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
• Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
• Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
• See ya ladle!

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.

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
• Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
• Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
• Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
• Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
• Add the bread cubes and cook until they start to become crispy and golden.
• Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
• Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
• If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
• Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

CHICKPEA PURéE

Steps:

• Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
• Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

PURéE OF CHICKPEA SOUP

Steps:

• 1. In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes. Add the cumin, salt, and crushed pepper. Cook l minute. Add the drained chickpeas and the chicken broth and cook 1 minute. 2. Transfer the soup mixture to a blender or food processor and purée until smooth. 3. Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat. Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors. Serve the soup hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.