Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chickpea soup. It is one of my favorites. For mine, I’m gonna make it a 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. This Greek chickpea soup has nutty, lemony flavor and buttery almost creamy texture.
Chickpea Soup is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Chickpea Soup is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook chickpea soup using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Soup:
- Get 2 1/4 cups dried chickpeas, soaked overnight (19 oz can)
- Take 2 tbsp olive oil
- Make ready 1 onion finely chopped
- Make ready 2 garlic cloves finely chopped
- Take 1 lb swiss chard trimmed and finely sliced
- Get 2 fresh rosemary sprigs
- Get 14 oz can chopped tomatoes
- Get Salt and pepper
- Take Slices toasted bread, to serve
I really, really tried to get excited about it. Chickpea soup recipe - Thick, creamy and delicious chickpea soup made with pantry staples. Chickpeas are one of the staple legumes in Indian cuisine. Here's my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken!
Steps 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.
Chickpeas are one of the staple legumes in Indian cuisine. Here's my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken! The humble chickpea is enormously popular in Italy, especially for soups. Here, in this Tuscan specialty, it's joined by tomatoes, macaroni, Swiss-ch. Weeknight dinners just got easier and healthier with this easy vegan kale soup recipe made.
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