Smoky Coconut And Chipotle Garbanzo Soup Recipes

SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP

Steps:

• In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
• Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

SMOKY CHICKPEAS ON TOAST

Steps:

• Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.
• Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Steps:

• Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
• Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
• Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

SMOKY SWEET-POTATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Steps:

• Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
• Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

SPICY GARBANZO SOUP

Steps:

• In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
• Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
• Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
• Reduce heat and simmer on low for about 20 minutes.
• Serve in bowls and dallop with some sour cream, if desired.

GARBANZOS IN COCONUT MILK

Steps:

• Combine all ingredients in medium saucepan.
• Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
• Serve with rice.