Chickpea And Potato Soup Recipes

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

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.

Steps:

• Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
• Cover partially, turn heat to low and simmer for 1 hour.
• Add the potatoes, salt, spices and another 3/4 cup of water.
• Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
• Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

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.

Steps:

• Cut the meat into 1/2-inch cubes. In a 4-quart saucepan, combine the meat and 8 cups water. Bring to a boil and skim carefully. Add the drained chickpeas, reduce heat, cover and simmer for 1 hour. Up to this point, the soup can be prepared one day in advance.
• About 1 hour before serving, peel potatoes and cut into 1/2-inch cubes. Add potatoes and 1 teaspoon salt to the soup base, and cook until tender.
• In a second saucepan, whisk the yogurt with the egg, flour and 1 tablespoon of the oil or butter, until completely smooth. Set yogurt mixture over low heat, and turn off heat under the soup. Gradually stir 2 cups of the hot soup base into the yogurt mixture in order to raise its temperature. When the temperature of the yogurt is hotter than the temperature of the soup (test by touching), pour the yogurt mixture back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes. Correct the seasoning with salt. Transfer to a soup tureen.
• Press the black pepper and safflower threads through a fine sieve. Place the powdered spices in the center of the soup. Heat the remaining tablespoon of oil or butter in a small pan or skillet; bring to a sizzle, pour over the spices and stir gently to create swirls. Cover the soup and wait 5 minutes before serving.