PUREE OF CHICKPEA SOUP
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews
Time 8h30m
Yield Serves four
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 187 milligrams, Sugar 7 grams
PUREED CHICKPEA SOUP
The Pureed Chickpea Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 9
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.
CHICKPEA SOUP
Provided by Food Network
Categories side-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan bring chickpeas and soaking water to a boil. Simmer over medium heat for about 1 1/2 hours. In a saute pan heat olive oil and add garlic and onions. Continue to saute until just golden. Add the cilantro and continue to saute a bit longer. Transfer onion mixture to chickpeas and season with salt and pepper. Add mustard and cayenne. Cover and return to the simmer for another hour, or until chickpeas are tender.
PUREED CHICKPEA SOUP - PASSATO DI CECI
Provided by Anne Burrell
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 15
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!
PUREED CHICKPEA SOUP - PASSATO DI CECI
This is a Tuscan pureed garbanzo soup by Anne Burell with the wonderful flavors of garlic, rosemary and thyme. It's creamy and delicious and really is a meal by itself.
Provided by gemini08
Categories Lunch/Snacks
Time 14h
Yield 6 bowls, 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 571.3, Fat 8.7, SaturatedFat 2.1, Cholesterol 14.4, Sodium 1473.3, Carbohydrate 95.1, Fiber 8.5, Sugar 12.5, Protein 28.1
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP
This is an amazingly easy, healthy soup made from healthy beans and a few wonderful vegetables, then seasoned with Indian Spices and pureed! You can use canned beans and tomatoes which means this is easier to make than a frozen pizza!
Provided by Jay Antipolis
Categories Beans
Time 23m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
- Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
- In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
- After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
- After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
- Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.
Nutrition Facts : Calories 139.4, Fat 3.9, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 22.8, Fiber 5.4, Sugar 3.1, Protein 4.9
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