Creamy Chickpea And Garlic Soup Recipes

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.

Steps:

• Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
• Add chickpeas and their liquid and cook until heated through, about 3 minutes.
• Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
• Transfer to a blender or food processor and blend until smooth.
• Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
• Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.

Steps:

• Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
• Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
• Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
• This soup can easily be thinned with more milk to feed more people.
• After adding the milk, do not allow the soup to come to a boil or it will turn grey.