Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chickpea soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chickpea Soup is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Chickpea Soup is something that I’ve loved my whole life.
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To begin with this recipe, we must prepare a few ingredients. You can have chickpea soup using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chickpea Soup:
- Get 2 1/4 cups dried chickpeas, soaked overnight (19 oz can)
- Prepare 2 tbsp olive oil
- Prepare 1 onion finely chopped
- Take 2 garlic cloves finely chopped
- Take 1 lb swiss chard trimmed and finely sliced
- Take 2 fresh rosemary sprigs
- Get 14 oz can chopped tomatoes
- Get Salt and pepper
- Take Slices toasted bread, to serve
Dairy-free df; Vegan vg; Vegetarian v; Chunky squash and chickpea soup. With herby toasted nuts and seeds. This cheap, quick and easy soup is based on an Italian classic: Pasta. Allow the chickpea soup to boil as per the recipe and finish off with the line, cilantro, green chillies and serve!
Steps to make Chickpea Soup:
- 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.
- 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.
- 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.
- Add the chard and tomato mixture to the chickpea puree and simmer for 2-3 minutes. Taste and adjust seasoning if necessary.
- Serve in warmed soup bowls with warm slices of toasted bread on the side.
This cheap, quick and easy soup is based on an Italian classic: Pasta. Allow the chickpea soup to boil as per the recipe and finish off with the line, cilantro, green chillies and serve! Instead, whip up this chickpea soup which contains just six (yes, really) ingredients, and that's not even the best part. Crafted by Dan Kluger — the award-winning chef and owner of Loring Place. When ready, transfer to a blender and blend the soup until smooth (or half-blend it for texture).
So that’s going to wrap this up with this exceptional food chickpea soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
