Spiced Chickpea And Tomato Soup Recipes

SPICY CHICKPEA AND TOMATO SOUP

Steps:

• In a skillet or large saucepan, add the olive oil, shallot or onion and the next six ingredients (through turmeric) and sauté on low/medium heat for 3- 5 minutes.
• Add chickpeas, tomatoes and jalapenos. Continue to stir on low/medium heat for 2-3 minutes.
• Add coconut milk and stir until heated through, about 2-3 minutes.
• Adjust seasonings as needed and serve.

SPICY CHICKPEA AND TOMATO SOUP

Steps:

• Add all the ingredients for the saute to a large saucepan and saute on low/medium heat for 2-4 minutes, or until the onions are soft.
• Add all the ingredients for the soup to the saucepan and continue to stir for about 3-5 minutes, or until the soup is warmed.
• Taste and adjust the seasonings to your preference.
• Add the entire can of coconut milk and stir until well combined just long enough to warm the soup to your preference.
• Optional: Garnish with fresh chopped cilantro or sliced jalapenos.
• Store in an air-tight BPA-free container in the refrigerator.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

Steps:

• Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
• In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
• On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
• Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
• While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
• Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

SPICED CHICKPEA AND TOMATO SOUP

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.

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• grind spices and cook for three minutes add tomato and bean, cook for 15 minutes. Grind up add sour cream

SPICY TOMATO CHICKPEA STEW

Steps:

• Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
• Mix in spices and cook for 1-2 minutes.
• Stir in chopped tomatoes, tomato puree and chickpeas.
• Bring to a boil, then reduce the heat and simmer for about 15 minutes.
• Season well with salt and freshly ground pepper.
• Just before serving stir in the parsley.

SPICY ROASTED PEPPER, TOMATO & CHICKPEA SOUP

Steps:

• Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
• Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
• Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
• Let the soup mixture cool and then place in a blender, blend until smooth.
• Return to the pot and simmer for another 5-10 minutes. Season as desired.
• Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.

CHICKPEA SOUP

Steps:

• Soak the beans overnight in warm water.
• Strain and dust with baking soda.
• Let stand for 15 minutes.
• Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
• Place in strainer and rinse thoroughly for several minutes.
• Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
• Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
• Serve hot with lemon slices.

SPICED CHICKPEA SOUP

Steps:

• Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
• Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).