CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHORIZO AND CHICKPEA SOUP
The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges
CHICKPEA AND ROSEMARY SOUP WITH SIZZLING CHORIZO
Steps:
- Heat the olive oil in a large saucepan. Add onion, carrot, potato, parsley, and rosemary. Season generously. Cover and cook until the vegetables are tender. Stir occasionally. Add a splash of water if the potato starts to stick on the bottom of the saucepan. Add the spices and the chickpeas and cook for one minute. Add Stock. Season and simmer 10 minutes. Let the soup cool a little. In batches blend in a food processor until smooth. Tip into a saucepan and reheat before serving. Topping: Heat the olive oil in a saucepan. Cook the chorizo, paprika and the reserved chickpeas, until lightly golden. Add the parsley and sizzle for a few seconds. To Serve: Stir in the lemon juice into the soup. Ladle into warmed bowls. Top with chorizo and chickpeas. Drizzle some of the very hot oil left in the pan.
CHORIZO, SHRIMP AND CHICKPEA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
- Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
- Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.
Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams
CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY
Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café, by Frank Mentesana and Jerome Audureau
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
- Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
- Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
- Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
Nutrition Facts : Calories 264.3, Fat 8.6, SaturatedFat 1.1, Sodium 1098.9, Carbohydrate 40.8, Fiber 8.1, Sugar 4.9, Protein 8.1
CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY
This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.
Provided by threeovens
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Insert the pointy end of the clove into the onion, then place in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind; add 5 cups water and bring to a boil over high heat.
- Reduce heat to low, cover, simmer until chickpeas are tender, about 1 hour.
- Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
- Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
- Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.
Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3
CHICKPEA AND CHORIZO SOUP
This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!
Provided by -Sylvie-
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stock pot and cook the onion until soft and translucent.
- Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
- Add the chorizo and heat through.
- Just before serving, sprinkle with parsley and croutons.
CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
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