Quick Black Chickpea Soup With Cumin Seeds Recipes

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.

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 SOUP WITH CUMIN AND LEMON

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
• Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.

CHILLED CHICKPEA SOUP

Steps:

• 1. In a food processor or a blender, process together the ginger, garlic, green chili pepper, chickpeas, and 1/4 cup cilantro until smooth. Then mix in the yogurt, salt, and black pepper and process again until smooth. Transfer to a serving bowl.2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chili peppers, stirring until softened, about 30 seconds. Then add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the other 1/4 cup cilantro and stir until wilted, about 1 minute. Transfer to the soup and swirl lightly to mix, with parts of the spiced oil visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRANK DE CARLO'S BLACK CHICKPEA SOUP

Steps:

• Wash the chickpeas and soak them in water to cover for at least 6 hours, or overnight.
• Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic. Saute for about 5 minutes, or until the onion becomes translucent.
• Add the tomatoes, bay leaf, thyme, drained chickpeas and wine, and add enough water to cover by about an inch. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. (Mine didn't, but if yours does, add water as necessary.) The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more.
• At some point make the croutons: Toss the bread cubes with olive oil. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside.
• Remove the bones; shred and return the meat to the pot. Reheat, adding the greens and cooking until tender, about 10 minutes. Remove the bay leaf. Beat the eggs, add them and stir. Add 2 handfuls cheese.
• Ladle into bowls; top with cracked pepper and torn basil. Frank finishes with more cheese and more oil. Why not?

QUICK BLACK CHICKPEA SOUP WITH CUMIN SEEDS

Steps:

• 1. Prepare the ginger-garlic paste. Then, soak the chickpeas overnight in water to cover by 2 inches, then drain. Place the chickpeas, water, cinnamon, cardamom pods, ginger-garlic paste, and salt in a pressure cooker, secure the lid, cook over high heat until the regulator indicates high pressure, then cook 3 more minutes. Remove from the heat and allow the pressure to depressurize on its own, 15 to 20 minutes. Open the lid carefully and check the chickpeas they should be soft and watery. If not, reseal the lid, bring back up to high pressure, and cook 1 more minute.2. Transfer to a large cast-iron wok (preferably) or skillet, mix in the tomato sauce and cook over high heat, stirring occasionally, about 5 minutes, then over medium-low heat about 1 hour. In the end you should have at least 4 cups of soup. If needed, add more water and bring to a boil.3. Heat the oil and the ghee in a large nonstick wok or saucepan over medium-high heat and cook the ginger sticks, stirring frequently, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and turmeric, stir about 30 seconds, then mix in the chopped tomato and cilantro and cook until the tomatoes are slightly soft. Mix everything into the soup.4. Transfer the soup to a serving bowl, leaving the chickpeas in the pan. Remove about 1/2 cup of the chickpeas, coarsely mash them, and add them to the soup. Reserve the rest for another purpose. (Eat them as is, or toss into salads or over rice pullaos.)From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.