Recipe: Appetizing Chickpea Soup

Recipe: Appetizing Chickpea Soup Delicious, fresh and tasty.

Chickpea Soup. Try something different for vegetarians with Moroccan chickpea soup. This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it's super easy to make, and it's full of so many rich and delicious flavors. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.

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.

You can cook Chickpea Soup using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chickpea Soup

1. You need of dried chickpeas, soaked overnight (19 oz can).

2. You need of olive oil.

3. It’s of onion finely chopped.

4. It’s of garlic cloves finely chopped.

5. It’s of swiss chard trimmed and finely sliced.

6. You need of fresh rosemary sprigs.

7. It’s of can chopped tomatoes.

8. It’s of Salt and pepper.

9. It’s of toasted bread, to serve.

Chicken noodle soup is just the start.

A world of variety awaits you in this endless array of A most delicious soup, and if you add extra chicken, a very filling and satisfying meal.

This soothing, comforting and healthy chickpea soup recipe will warm you heart and fill your tummy!

It's a load of love flavored with lots of lime, cilantro and spiced up with chilli flakes.

Chickpea Soup step by step

1. .

2. Drain the chickpeas and put in a large saucepan. Cover with cold water and bring to a boil, using a slotted spoon to skim off any foam. Reduce heat and simmer, uncovered, for 1-1 1/4 hours, or until tender, adding water if necessary..

3. Drain the chickpeas, reserving the cooking water. Season the chickpeas with salt and pepper. Put 2/3 in a food processor or blender with some of the cooking water and process until smooth, adding more cooking water as needed. Return to the saucepan..

4. Heat the oil in a medium saucepan, then add the onion and garlic and cook over medium heat, stirring frequently for 3-4 minutes, or until the onion has softened. Add the chard and rosemary sprigs and cook, stirring frequently, for 3-4 minutes. Add the tomatoes and remaining chickpeas and cook for another 5 minutes, or until the tomatoes have broken down to an almost smooth sauce. Remove the rosemary sprigs..

5. Add the chard and tomato mixture to the chickpea puree and simmer for 2-3 minutes. Taste and adjust seasoning if necessary..

6. Serve in warmed soup bowls with warm slices of toasted bread on the side..

From Quarantine Kitchen: In these extreme times of social isolation and quarantine, I want to show you how to make the most of a few simple ingredients in.

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