CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.
LEEK AND CHICKPEA SOUP
Make and share this Leek and Chickpea Soup recipe from Food.com.
Provided by Kasha
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the soaked chick peas and cover with water.
- Add chopped potato and cook until veggies are tender.
- Clean, wash, and mince the leeks.
- Heat a large soup pan, spray with Pam.
- Add the leeks and garlic, cook slowly with a good pinch of salt.
- Add the chickpeas and potato and cook for a minute.
- Add 2/3 of the bouillon and cook for 15 minutes.
- Decide if you want to purée the soup, purée part, or not purée at all.
- I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
- The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
- Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.
Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9
CHICKPEA AND LEEK SOUP
This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef]
Provided by dividend
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the soaked chickpeas, and cook with the potato until tender.
- Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully, and slice finely.
- Warm a thick-bottomed pan. Add the oil and butter Add the leeks and garlic to the pan, and cook gently with a pinch of salt until tender.
- Add the drained chickpeas and potato, and cook for 1 minute.
- Add 2/3 of the stock, and simmer for 15 minutes.
- Puree about half the soup in a food processor, and then return to the pot.
- Thin with the remaining stock to the desired consistency. Sprinkle with parmesan shavings, drizzle with olive oil, and grind on black pepper to taste.
Nutrition Facts : Calories 360.5, Fat 9.3, SaturatedFat 2.3, Cholesterol 8.7, Sodium 216, Carbohydrate 55.7, Fiber 12, Sugar 11.1, Protein 15.9
CHICKPEA AND LEEK MISO SOUP
A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.
Provided by accordiondame
Categories Brown Rice
Time 20m
Yield 4 c, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.
Nutrition Facts : Calories 478.8, Fat 7.1, SaturatedFat 1.1, Sodium 353.4, Carbohydrate 92.4, Fiber 6.9, Sugar 2.8, Protein 11.5
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
More about "chickpea and leek soup recipes"
CHICKPEA AND LEEK SOUP - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (4)Total Time 1 hr 45 minsCategory SoupCalories 232 per serving
- If you soaked your chickpeas overnight, bring enough salted water to a boil to cover the chickpeas with 2 inches of water, add the chickpeas, then maintain a simmer for 60 minutes. After 45 minutes, you can cut up your potato into large chunks and cook the potatoes with the chickpeas for the last 15 minutes. Make sure you taste your chickpeas toward the end to see if they are done, as overnight soaking times may vary and affect the actual simmering time.
- In a large soup pot, add the oil and butter, and saute the leeks and garlic with a pinch of salt and pepper. Add the chickpeas and potato pieces and cook for 1 minute. Add the stock and simmer for 15 minutes. You can either puree it all, or puree half of it, depending on the chunkiness that you want. Add some shaved parmesan, and drizzle with a high quality extra virgin olive oil. Enjoy! Thanks for reading!
CHICKPEA & LEEK SOUP - MARMALADE & ME
From marmaladeandme.com
Cuisine BritishCategory SoupServings 6Total Time 35 mins
- Heat the oil in a large, heavy bottomed pan. Add the leeks and garlic to the pan, and sweat gently until tender.
- Add the drained chickpeas, potato and about two-thirds of the stock. Simmer for 15 minutes, making sure that the potato is tender.
- This soup can be served smooth, chunky or somewhere in between. I like to remove 3 or 4 large ladlefuls of soup into a separate bowl and puree using a stick blender - adding this back into the main pan of soup. This gives the soup a 'hint of smooth' but also keeps a rustic texture. Use the remaining stock to adjust the consistency if you need to.
CHICKPEA AND LEEK SOUP | KITCHEN NOSTALGIA
From kitchennostalgia.com
Cuisine EnglishCategory SoupServings 6Estimated Reading Time 50 secs
- Rinse the soaked chickpeas, cover with water, add the potato, and cook with until tender, about 1 hour.
- In a large pot, heat the olive oil and butter. Add the leeks and garlic with a pinch of salt and sautee until tender.
- Add the chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
- Puree half the soup in food processor. Add remaining stock. Season with salt, black pepper and add grated Parmesan cheese.
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