MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP
I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 23
Steps:
- Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
- Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
- Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
- Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g
MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP
Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.
Provided by nsomniak6
Categories Potato
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4
MOROCCAN SPICED CHICKPEA SOUP
This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!
Provided by susie cooks
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
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