Creamy Chickpea Soup Recipes

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.

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 the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
• If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
• Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
• Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to 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.