Spicy Chickpea Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons cumin seeds
½ teaspoon red pepper flakes
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
½ cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
  • Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Season again, to taste, with salt and pepper.
  • Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!

Provided by susie cooks

Categories     Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 large onion, diced
6 garlic cloves, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
3 (15 ounce) cans chickpeas, drained and rinsed well
1 (14 1/2 ounce) can chopped tomatoes
1 quart vegetable broth
1 teaspoon sugar
salt and pepper
1 (5 ounce) package prewashed Baby Spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat.
  • Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
  • Add spices and saute for 1 minute.
  • Add tomatoes, chickpeas, broth and sugar.
  • Season with salt and freshly ground black pepper.
  • Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
  • Simmer gently for 45 minutes.
  • Remove soup from heat.
  • Use a potato masher to mash up some of the chickpeas.
  • Stir in spinach and heat through.
  • Season with salt and pepper, to taste.

Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4

SPICED CHICKPEA SOUP



Spiced chickpea soup image

This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon

Provided by Katy Greenwood

Categories     Lunch

Time 35m

Number Of Ingredients 15

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
1 red chilli , deseeded and roughly chopped
1 tbsp grated fresh ginger
1 tsp cumin
1 tsp ras-el-hanout
¼ tsp cinnamon
200g roasted red pepper , from a jar
2 x 400g cans chopped tomato
400ml vegetable stock
400g can chickpea , drained and rinsed
2 preserved lemons , rind chopped (discard the pulp and seeds)
1 tbsp clear honey
50g wholewheat couscous

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).

Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

CHICKPEA SOUP I



Chickpea Soup I image

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

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

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

SPICY SWEET POTATO & CHICKPEA SOUP



Spicy Sweet Potato & Chickpea Soup image

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams

MOROCCAN CHICKPEA SOUP



Moroccan chickpea soup image

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

SPICED CHICKPEA AND TOMATO SOUP



Spiced Chickpea and Tomato Soup image

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

3 garlic cloves, minced
3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
3/4 teaspoon coarse salt
1/8 teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

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.

More about "spicy chickpea soup recipes"

SPICY CHICKPEA SOUP RECIPE - PAM ANDERSON | FOOD & WINE
spicy-chickpea-soup-recipe-pam-anderson-food-wine image
2013-12-07 Step 1. In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala …
From foodandwine.com
4/5
Total Time 30 mins
Servings 6
  • In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
  • Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.


SPICY CHICKPEA SOUP | TASTY KITCHEN: A HAPPY RECIPE …
spicy-chickpea-soup-tasty-kitchen-a-happy image
2012-03-06 Start by heating olive oil in a large pot over medium high heat. Add the onions and garlic and cook 5-10 minutes until softened. Add the spices …
From tastykitchen.com
5/5


THIS SPICY CARROT AND CHICKPEA SOUP RECIPE IS VEGAN AND HEALTHY
2019-11-19 Step 4. To make the soup, melt the coconut oil in a large saucepan over a medium-high heat. Add the carrots and cook for 3 minutes. Pour in the coconut milk and vegetable stock along with the ...
From hellomagazine.com


MEREDITH YOUNGSON'S SPICY THAI PEANUT CHICKPEA CURRY RECIPE
2020-05-25 Prepare a foil-lined baking sheet. Add cauliflower and 1 tablespoon of oil. Season with salt and toss to coat. Broil on the middle rack of oven, for 5-7 min, until tender. 5. Meanwhile, in a large pot, heat 1 tablespoon oil over medium-high heat. Add …
From thekit.ca


SPICY CHICKPEA AND TOMATO SOUP | FOODTALK
2022-02-23 How to make this soup. To start, add onion (or shallot) and the dry spices with olive oil in your skillet or large saucepan. Sauté this mixture on low to medium heat for about three to five minutes. This will cook the onion and bloom the spices. Then, add drained chickpeas and chopped tomatoes and jalapeno.
From foodtalkdaily.com


SPICY CHICKPEA AND EGG SOUP RECIPE - AUSTRALIAN EGGS
Pour in 1.5 litres of water and bring to the boil. Simmer on a medium heat for 5-10 minutes, or until the potatoes start to become tender. Add the chickpeas and spaghetti and cook until the spaghetti is al dente (7-8 minutes, or as per packet instructions). Season (I add a generous pinch of salt), and serve in large bowls.
From australianeggs.org.au


HOW TO MAKE CHICKPEA NOODLE SOUP - DELISH
2021-07-30 Add broth, water, and lemon peel and bring to a simmer, using a wooden spoon to scrape any brown bits from the bottom of the pan. Add pasta, return to a simmer, and cook, stirring occasionally ...
From delish.com


CHICKPEA SOUP - A VEGAN, SPICY, NUTRITIOUS AND CHEAP …
2017-03-05 Instructions. Fry the onion with the oil in a large saucepan until it’s softened. Add the garlic, chillies, coriander and cumin and stir everything around until you smell the spices cooking. Add the chickpeas along with the stock. Let the soup cook for about 10 minutes. Remove from the heat and blend until smooth.
From greedygourmet.com


SPICY MOROCCAN CHICKPEA SOUP RECIPE | THE HOUSE OF …
2020-10-01 Step 3. Stir in the passata, chickpeas, stock, bay leaf, and some salt and pepper to taste. Bring to the boil and then reduce to a simmer, cooking until the chickpeas are tender, about 30 minutes, stirring from time to time. Step 4. When ready, stir in the lemon juice and adjust the seasoning to taste with more salt and pepper.
From houseofwellness.com.au


SPICY TOMATO AND CHICKPEA SOUP RECIPE - THE HUNGRY …
2020-03-30 Add the garlic and cook until fragrant, 1 minute more. Add the tomatoes, chickpeas, and water to the saucepan; bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Taste and adjust for seasoning. Ladle the soup into bowls, drizzle with some olive oil, and sprinkle with some red pepper flakes, if desired.
From thehungryhutch.com


SPICY CHICKPEA SOUP - LOST IN FOOD
2019-01-10 Heat a large stock pan over a medium head. Pour in the sunflower oil and add in the vegetables. Saute the vegetables gently for 5 minutes to soften. Add the chickpeas to the pan and stir through the vegetables. Now add the curry powder to the stock pan and stir through the vegetables and chickpeas. Cook for 30 seconds.
From lostinfood.co.uk


SPICY CHICKPEA SOUP WITH COCONUT MILK - MY FAVOURITE PASTIME
2013-06-16 Instructions. Heat the oil in large pot over medium heat. Add the onion and garlic and sauté 5 minutes until soft. Add the spices (ginger, curry powder, cumin, paprika and cayenne, if using) and fry for one minute. Add the chickpeas and …
From myfavouritepastime.com


SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS RECIPE - FOOD NEWS
African Chickpea & Peanut Butter Soup. Heat the olive oil (pomace) in large pot over medium heat. Sauté the onion for about 5 minutes, until soft and golden. Add garlic, and cook for another two or three minutes. Whisk the peanut butter together with some of the broth to make smooth paste, and then whisk in the remaining broth.
From foodnewsnews.com


VEGAN SPICY TOMATO AND CHICKPEA SOUP - A VEGGIE COOKS
Fry gently for one minute. Add the tinned tomatoes and passata along with the stockcube dissolved in the water. Simmer for 10 minutes. Blend until smooth. Add the chickpeas along with the liquid from the tin. Add salt and pepper to taste. Make the dumplings by mixing the flour and suet with the herbs.
From aveggiecooks.com


SPICY CHICKPEA SOUP - TNT HEALTHY RECIPES
2021-09-24 Add the water, and vegetable stock paste. Bring the soup to a boil. Add the chickpeas and reduce the heat and allow it to simmer until the chickpeas are soft (about 5 minutes) Meanwhile, toss the parsley, celery leaves, and green onion with lemon juice and salt. Serve the soup in a bowl with a dollop of yogurt and greens on top.
From tnthealthyrecipes.com


CLEAN EATING SPICY CHICKPEA AND TOMATO SOUP
2015-01-13 Step 1: Prepare The Saute'. Firstly, add the ingredients for the saute' to a medium or large saucepan. Lightly saute' on medium/high heat until the onions are soft, stirring the entire time. Step 2: Prepare The Soup. Secondly, add all the ingredients for the soup to the saucepan and stir until well combined.
From thehealthyfamilyandhome.com


CHICKPEA SOUP (HALABESSA); SPICY HUMMUS DRINK - AMIRA'S PANTRY
2015-12-21 Instructions. Wash chickpeas and soak in water at least for 3 hours, changing the water once or twice. Drain the water then put the chickpeas into a pot, cover with water and bring to a boil over high heat. Reduce heat to medium, and simmer the chickpeas for 20 minutes, skimming the foam every now and then. Add onion, tomato, garlic and tomato ...
From amiraspantry.com


MEDITERRANEAN CHICKPEA SOUP - THE CLEVER MEAL
2019-10-26 Add garlic, paprika, and oregano. Stir in chickpeas and mix well. Add frozen spinach, tomato sauce, broth and salt. Cook for 10 minutes. Then stir in a mix of water and flour. Cook for a further 5 minutes. Taste and adjust the seasoning. Serve with whole-grain bread, black pepper, or chili flakes.
From theclevermeal.com


MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) - NOT ENOUGH …
2018-01-30 Nope, I didn't expect to like this vegan chickpea soup so much but I devoured it! This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling! Upon checking the nutrition facts below, you'll see that a smallish portion (say, an appetizer) of Moroccan chickpea soup boasts 12 grams of protein.
From notenoughcinnamon.com


SPICY CABBAGE CHICKPEA SOUP | THE FULL HELPING
2020-03-23 Add the garlic and cook, stirring constantly, for 2 minutes. Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender. Stir in the lemon juice.
From thefullhelping.com


SPICY TOMATO CHICKPEA SOUP - THE NEW BAGUETTE
2022-01-05 Add the tomatoes, 4 cups broth, and 2 tablespoons citrus juice. Cover and bring to a boil. Add the potatoes and chickpeas, and simmer with the lid ajar until the potatoes can be pierced easily with a fork, 30 to 40 minutes. While the soup simmers, make the tortilla crisps (optional). Heat the oven to 350ºF.
From thenewbaguette.com


SPICY CHICKPEA SOUP WITH GINGER AND SPINACH - COOKING AT THE …
2020-10-29 Wedges of pita bread. Directions: 1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes. 2. Set aside 1 cup of the chickpeas.
From cookingatthecottage.com


CHICKPEA SOUP RECIPE - SWASTHI'S RECIPES
2013-08-27 Wash and soak chickpeas for about 8 to 10 hours. . Cook chickpeas till soft or for 2 to 3 whistles with 1 cup of water in a pressure cooker. You can also cook them in a pot. . Once the pressure comes down, set aside to cool. . Blend this to a smooth puree with additional water to bring it to the desired consistency.
From indianhealthyrecipes.com


SPICY CHICKPEA SOUP — MY SPICE SAGE
Preheat oven to 500 degrees Fahrenheit. Cook couscous in a large pot according to package directions. Boil chopped dandelion greens in a medium sized pot for three minutes, then drain and set aside. Combine onion, beets, garlic, cumin, paprika, red pepper flakes, salt, black pepper and extra virgin olive oil on a baking sheet, tossing to coat ...
From myspicesage.com


SPRING CHICKPEA SOUP - THE SALTY MARSHMALLOW
2020-05-11 Add in the chopped asparagus, onions, chickpeas, garlic, salt, pepper, dill, turmeric, ginger, and red pepper flakes. Cook, stirring constantly for about 5 minutes until onions are soft. Turn the pot off. Pour the broth into the pot and use a wooden spoon to scrape up any browned bits if necessary.
From thesaltymarshmallow.com


SPICY CHICKPEA SOUP RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spicy Chickpea Soup Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


CHICKPEA VEGETABLE SOUP MELISSA CLARK - THERESCIPES.INFO
Spicy Vegetable Soup hot www.yummly.com. cumin seeds, dried chili, onion, garlic cloves, garlic,... See more result ›› 16. Visit site . Share this result ×. Spicy Vegetable Soup. Copy the link and share. Tap To Copy Chermoula Root Vegetable Soup great www.yummly.com. veggies, small red onions, olive oil, salt, red... See more result ›› 14. Visit site . Share this result ×. …
From therecipes.info


SPICY CHICKPEA SOUP | BEYOND DIET RECIPES
Ingredients. 38 oz. cooked chickpeas. 13 1/2 fl oz. canned coconut milk. 1/2 c. crushed tomatoes, canned. 1 red apple. Directions. In a blender or food processer combine drained chickpeas, coconut milk, chopped tomatoes, apple cilantro, garam masala and ginger.
From beyonddiet.com


SPICY CHICKPEA STEW | READY IN 25 MINUTES! | OH MY VEGGIES
2020-09-21 Instructions. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until softened, 5–7 minutes. Stir in the garlic and cumin and cook for a minute, until fragrant. Add the chickpeas, tomatoes, and broth. Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
From ohmyveggies.com


SPICY SAUSAGE AND CHICKPEA SOUP WITH GARLIC OIL RECIPE
Step 1. Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil. Advertisement. Step 2. Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes.
From myrecipes.com


HOW TO MAKE RECIPE OF SPICY CHICKPEA SOUP | QUICK AND EASY …
2020-11-16 We hope you got insight from reading it, now let’s go back to spicy chickpea soup recipe. You can cook spicy chickpea soup using 12 ingredients and 5 steps. Here is how you achieve it. The ingredients needed to cook Spicy Chickpea Soup: Get 1 medium onion chopped; Prepare 3 cloves garlic chopped; You need 1 cup shimenji mushrooms chopped
From recipescooking.info


SPICY CHICKPEA AND BULGUR SOUP RECIPE - 101 COOKBOOKS
1/4 cup / 60 g crème fraîche. 1 cup / 15 g cilantro leaves, coarsely chopped. 1/2 cup / 15 g mint leaves. 1/8 teaspoon fine grain salt. to serve: mint, cilantro, and/or celery leaves. fPut the oil in a saucepan over medium heat. Add the onions and sauté for 5 minutes, stirring from time to time, until translucent.
From 101cookbooks.com


SPICY CHICKPEA SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY …
Spicy Chickpea Soup | Tasty Kitchen: A Happy Recipe Community! top tastykitchen.com. ¼ teaspoons Black Pepper 5 ounces, fluid Frozen Chopped Spinach Preparation Start by heating olive oil in a large pot over medium high heat. Add the onions and garlic and cook 5-10 minutes until softened. Add the spices (cinnamon, cumin, paprika and cayenne ...
From therecipes.info


SPICY CHICKEN SOUP RECIPE - TASTES BETTER FROM SCRATCH
2020-10-01 1. Boil the chicken: In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken, but reserve broth. Shred chicken.
From tastesbetterfromscratch.com


SPICY CHICKPEA SOUP WITH GINGER AND SPINACH — RECIPE BOX
2020-10-29 Wedges of pita bread. Directions: 1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes. 2. Set aside 1 cup of the chickpeas.
From ourbestrecipebox.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #lunch     #soups-stews     #asian     #indian     #easy     #3-steps-or-less

Related Search