Easy Tomato And Chickpea Soup Recipes

Steps:

• In a large saucepan over medium heat, cook garlic in oil 1 minute.
• Stir in tomatoes and cook 2 minutes.
• Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
• Simmer, covered, 10 minutes.

Steps:

• Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
• Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
• Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
• Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Steps:

• Saute onion in olive oil.
• Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
• Boil gently about 15 minutes until potatoes are tender, but not falling apart.
• Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
• Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
• Remove bay leaves before serving.
• Serves 8-10.