Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, chickpea soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Try something different for vegetarians with Moroccan chickpea soup. Chickpea Soup I. this link is to an external site that may or may not meet accessibility guidelines. This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it's super easy to make, and it's full of so many rich and delicious flavors.
Chickpea Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Chickpea Soup is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook chickpea soup using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chickpea Soup:
- Prepare 2 1/4 cups dried chickpeas, soaked overnight (19 oz can)
- Get 2 tbsp olive oil
- Make ready 1 onion finely chopped
- Take 2 garlic cloves finely chopped
- Get 1 lb swiss chard trimmed and finely sliced
- Take 2 fresh rosemary sprigs
- Prepare 14 oz can chopped tomatoes
- Get Salt and pepper
- Make ready Slices toasted bread, to serve
It's a load of love flavored with lots of lime, cilantro and spiced up with chilli flakes. Greek Chickpea Soup for Fasting and Vegan - Revithosoupa - Ρεβιθόσουπα. Curried Beet Soup with Tandoori Chickpeas. Turmeric Chickpea Curry from Chickpea Plant Life!
Instructions to make Chickpea Soup:
- Drain the chickpeas and put in a large saucepan. Cover with cold water and bring to a boil, using a slotted spoon to skim off any foam. Reduce heat and simmer, uncovered, for 1-1 1/4 hours, or until tender, adding water if necessary.
- Drain the chickpeas, reserving the cooking water. Season the chickpeas with salt and pepper. Put 2/3 in a food processor or blender with some of the cooking water and process until smooth, adding more cooking water as needed. Return to the saucepan.
- Heat the oil in a medium saucepan, then add the onion and garlic and cook over medium heat, stirring frequently for 3-4 minutes, or until the onion has softened. Add the chard and rosemary sprigs and cook, stirring frequently, for 3-4 minutes. Add the tomatoes and remaining chickpeas and cook for another 5 minutes, or until the tomatoes have broken down to an almost smooth sauce. Remove the rosemary sprigs.
- Add the chard and tomato mixture to the chickpea puree and simmer for 2-3 minutes. Taste and adjust seasoning if necessary.
- Serve in warmed soup bowls with warm slices of toasted bread on the side.
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. Here's my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken! From a coconut chicken sweet potato noodle soup to a lemony chicken-and-dill soup, we've got Try a simple chicken vegetable soup or classic chicken noodle soup, and.
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