CHICKPEA AND TAHINI SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
- Add the water with bouillon cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
- Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree into the soup pot.
- Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
- Stir in the parsley, scallions, dill, and lemon juice. Add water as needed for a medium-thick consistency.
- Season with salt and pepper, then simmer for 5 minutes longer. Serve at once, or let stand off the heat for an hour or two. Heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 247
- Total fat: 11g
- Protein: 10g
- Fiber: 11g
- Carbohydrate: 31g
- Cholesterol: 0mg
- Sodium: 280mg
CARROT & TAHINI SOUP
Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 35m
Number Of Ingredients 8
Steps:
- Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
- Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
- Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
CHICKPEA AND TAHINI SOUP
Make and share this Chickpea and Tahini Soup recipe from Food.com.
Provided by Serah B.
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
- Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
- Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
- Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
- Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
- Season with salt and pepper, then simmer for 5 minutes longer.
Nutrition Facts : Calories 280.8, Fat 9, SaturatedFat 1.2, Sodium 472.5, Carbohydrate 41.8, Fiber 8.9, Sugar 2, Protein 10.8
CHICKPEA TAGINE SOUP
Discover the rustic flavours of tagine in a soup. Packed with chickpeas, peppers and kale plus apricots for sweetness, this satisfying soup is super-healthy
Provided by Esther Clark
Categories Lunch, Soup, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
- Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
- Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.
Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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