HEARTY SPINACH AND CHICKPEA SOUP
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 455 g, Fat 10 g, Fiber 12 g, Protein 21 g
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
ANDALUSIAN CHICKPEA AND SPINACH SOUP
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
- Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
- Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams
GARLIC, CHICKPEA & SPINACH SOUP
Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4
SPICY CHICKPEA AND SPINACH SOUP
Make and share this Spicy Chickpea and Spinach Soup recipe from Food.com.
Provided by KelBel
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
- Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
- Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
- Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 346.8, Fat 6.5, SaturatedFat 1, Sodium 1061, Carbohydrate 61.2, Fiber 13.4, Sugar 5.7, Protein 14.5
CHICKPEA AND SPINACH SOUP
Make and share this Chickpea and Spinach Soup recipe from Food.com.
Provided by Phil Franco
Categories Spinach
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Meat Stock:
- Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
- Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
- Lower the heat and simmer for about 3 and 1/2 hours.
- Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
- When the fat has solidified on the surface carefully remove and discard.
- Prepare the Rest of Soup:
- Bring the stock to the boil in a saucepan.
- Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
- Add the spinach, season with salt and cook for a few minutes more.
- Add the chickpeas and stock and simmer for 30 minutes.
- Add the pasta and cook until 'al dente'.
- Season with pepper, ladle into a soup tureen, drizzle with olive oil and serve.
- Serves 4.
- That's it!
Nutrition Facts : Calories 623, Fat 25.4, SaturatedFat 6.9, Cholesterol 133.8, Sodium 354.7, Carbohydrate 42.3, Fiber 6.3, Sugar 5.8, Protein 55.4
GARLIC, CHICKPEA AND SPINACH SOUP
Make and share this Garlic, Chickpea and Spinach Soup recipe from Food.com.
Provided by eatrealfood
Categories Spinach
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and sautee garlic and onion until soft and translucent.
- Stir in the coriander and cumin powders and cook till aromatic.
- Pour in stock and add chopped potatoes.
- Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
- Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
- Stir into the soup along with the spinach.
- Bring to a boil while stirring frequently and let simmer another 2 minutes.
- Serve immediately.
More about "chickpea and spinach soup recipes"
MOROCCAN CHICKPEA, CARROT, AND SPINACH SOUP RECIPE
From foodandwine.com
HEARTY CHICKPEA & SPINACH STEW RECIPE | EATINGWELL
From eatingwell.com
CHICKPEA AND SPINACH SOUP RECIPE - EMERIL LAGASSE
From foodandwine.com
3/5 Servings 8
- In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain.
- Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves.
- In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil.
CHICKEN CHICKPEA SPINACH SOUP | SLIMMING EATS RECIPES
From slimmingeats.com
BEST CHICKPEA, CHORIZO AND SPINACH SOUP RECIPE - HOW TO MAKE …
From 177milkstreet.com
CHICKPEA, LEEK & SPINACH SOUP - BETTER HOMES & GARDENS
From bhg.com
CHICKPEA NOODLE SOUP WITH SPINACH - CREATE THAT BODY
From createthatbody.com
CREAMY SPINACH CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
SPICED SPINACH AND CHICKPEA SOUP • MY POCKET KITCHEN
From mypocketkitchen.com
EASY PARMESAN CHICKPEA SOUP WITH SPINACH - HOW SWEET …
From howsweeteats.com
SPINACH & CHICKPEA SOUP - CLEAN GREEN SIMPLE
From cleangreensimple.com
CHICKPEA SOUP WITH CHICKEN AND SPINACH | THE COZY APRON
From thecozyapron.com
CHICKPEA SOUP WITH ORZO AND SPINACH | RECIPE CART
From getrecipecart.com
SPINACH AND CHICKPEA SOUP - LIDIA
From lidiasitaly.com
You'll also love