6 Chickpea soup recipes to try this fall season

Lately, all of us have had time to learn how to cook. With all of the time we are spending at home, it is important to eat healthy, homecooked meals. One of the best ingredients for that is chickpeas. They are healthy, nutritious and easy to cook. The chickpea is a legume, which is very high in protein. It is a popular ingredient in Middle Eastern and Mediterranean cuisine. Because of its versatility, it can be used in all kinds of meals – both sweet and savory. Today, we have chosen to talk about a particular meal, which is perfect for the colder fall temperatures. We have gathered 6 chickpea soup recipes, which you should definitely try this fall season.

Chickpea soup recipes for every taste

Lemony Orzo chickpea soup recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, peeled and diced
• 3 carrots, diced
• 5 garlic cloves, minced
• 10 cups vegetable stock
• 2 15oz. cans chickpeas, rinsed and drained
• 1 cup orzo
• 4 eggs
• 1/2 cup lemon juice
• 2 handfuls baby spinach
• 2 tbsp fresh dill, chopped
• salt and pepper to taste

Instructions:

1. In a large stockpot heat the oil over medium-high heat. Sautee the onion for 3 minutes, then add the garlic and carrots and sautee for additional 5 minutes, stirring occasionally.
2. Add the stock and chickpeas and cook until it reaches a simmer. Reduce heat.
3. Add the orzo and cook until al dente, stirring occasionally.
4. In a bowl whisk the eggs and lemon juice together. Add 1 cup of the hot soup while whisking very slowly. Then, add another cup.
5. Remove from heat and start adding the egg mixture back to the soup very slowly, whisking continuously.
6. Return to low heat, stir in the spinach and dill and cook for about 2 minutes. Season with salt and pepper.

Source: Gimme Some Oven

Soup recipe #2

Ham and chickpea – easy recipe

Ingredients:

• 1 lb dried chickpeas, rinsed, and picked over
• 2 tbsp salt
• 2 carrots
• 1 onion
• 1 smoked ham hock
• 8 garlic cloves
• 1 tsp crushed red pepper flakes
• 1 tsp cumin seeds
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 bunch curly kale
• black pepper

Instructions:

1. In a large stockpot add 4qt. water and add the chickpeas with 2 tbsp salt. Bring to a boil over high heat and cook for about 20 minutes. Reduce heat and bring to a simmer.
2. Add the carrots, garlic, onion, ham, olive oil, along with the herbs and season with black pepper.
3. Let simmer and cook for about 2 hours. Top with water so that the chickpeas are submerged by at least 2-inches.
4. Transfer a few spoonfuls of the soup to a blender and blend into a puree. Then, transfer back into the soup. Add the kale.
5. Pick the mean from the ham hock, dicard bones and skin, cut into pieces and add back to the soup.
6. Simmer, for about 45 minutes, stirring occasionally.

Source: Bon Appetit

Mediterranean style soup recipe

Mediterranean chickpea and chicken soup

Ingredients:

• 1 onion
• 1 red bell pepper
• 4 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 15oz. cans chickpeas, rinsed and draines
• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 32oz. box chicken broth
• 1 15oz. can diced tomatoes
• 2 tbsp tomato paste
• 5 cups baby spinach

Instructions:

1. Prepare the ingredients.
2. In a small bowl mix the paprika, cumin and salt. Sprinkle the mixture over the chicken thighs.
3. In a large stockpot heat 3 tbsp olive oil. Add the pepper, onion and garlic and sautee for 3 minutes. Add the chicken, chicken broth and chickpeas and bring to a simmer. Cover and simmer for about 25 minutes.
4. Transfer the chicken onto a cutting board. and cut into pieces.
5. Add the diceed tomatoes and tomato paste to the soup with the chicken and simmer additional 5 minutes.
6. Remove the stockpot from the heat and add the baby spinach, stir until wilted.

Source: The Kitchn

Here is a little something for all the vegetarians out there

Easy chickpea vegetable soup

Ingredients:

• 4 1/2 tbsp olive oil, divided
• 2 15oz. cans chickpeas, rinsed and drained, divided
• 1 yellow onion
• 2 carrots
• 2 ribs celery
• salt and pepper
• 4 garlic cloves
• 1 1/2 tsp each – oregano and basil
• 1/2 tsp crushed red pepper flakes
• 1 14oz. can each – crushed tomatoes and fire-roasted tomatoes
• 7 cups vegetable stock
• 2 bay leaves
• 1 parmesan rind
• 8oz. ditalini pasta
• 1/3 cup grated parmesan

Instructions:

1. Heat 1 1/2 tbsp olive oil in a saucepan. Add 1 cup of the chickpeas and stir well. Cook for about 7 minutes until chickpeas are crispy. Transfer onto a paper towel and season with salt.
2. Add the rest of the olive oil and add the onion. cook for about 4 minutes, then add the celery and carrots. Season with salt and pepper and cook for additional 4 minutes.
3. Add the remaining chickpeas, oregano, basil, garlic and red pepper flakes, stir well. Cook for about 4 minutes.
4. In the stockpot add 6 cups of stock and stir in both types of tomaotes, bay leaves and parmesan rind. Increase the heat to high, then simmer for 4 minutes.
5. Add the past and simmer for about 10 minutes until the pasta is al dente.
6. Reduce heat to low, remove the bay leaves and parmesan rind. Stir in the grated parmesan and season with salt and pepper.

Source: No Spoon Necessary

Now it’s time for a stew recipe

Chickpea stew recipe

Ingredients:

• 10oz. spinach
• 1 1/2 tbsp olive oil
• 1 onion, chopped
• 2-inch piece of ginger, peeled and minced
• 1/2 jalapeno pepper, finely chopped
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 3 carrots, thinly sliced
• 1/2 head cauliflower
• 2 15oz. cans chickpeas, rinsed and drained
• 2 14oz. cans diced tomatoes
• 1/2 cup half-and-half
• 1/3 cup coconut milk

Instructions:

1. Microwave the spinach with 1 tbsp water for about 2 minutes. Drain excess water and chop.
2. In a skillet heat olive oil, add the onion and cook for about 8 minutes. Add the ginger, garlic, jalapeno and curry powder for about 30 seconds. Then, add the carrots with 2 tbsp water, cover and cook for about 10 minutes. Finally, add the cauliflower cover and cook additional 10 minutes.
3. Stir in the tomatoes, chickpeas, coconut milk and hal-and-half. Bring to just below boiling, reduce heat and simmer uncovered for about 15 minutes. Stir in the spinach and remove from heat.

Source: Eating Well

And the final recipe of the day

Moroccan chickpea soup recipe

Ingredients:

• 2 tbsp olive oil
• 1 onion
• 6 garlic cloves
• 2 celery sticks
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 tsp sweet paprika
• 1 can crushed tomatoes
• 3 can chickpeas, rinsed and draines
• 4 cups vegetable broth
• salt and pepper to taste
• 2 handfuls baby spinach

Instructions:

1. In a large stockpot heat the olive oil. Add the garlic, onion and celery and cook for about 5 minutes.
2. Add the spiced and cook additional minute.
3. Then, add the tomatoes, chickpeas and broth, stir well and bring to a boil. Reduce heat and simmer for 45 minutes.
4. Remove from heat and mush some of the soup in the pot, using a potato masher.
5. Stir in the spinach and cook for a couple of minutes. Season with salt and pepper.

Source: Not Enough Cinnamon

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The post 6 Chickpea soup recipes to try this fall season appeared first on Architecture E-zine.