African Chickpea Soup Recipes
AFRICAN COCONUT CURRIED CHICKPEA SOUP
I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat.
Provided by Linda N
Categories Beans
Time 1h
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS
After searching on zaar for a similar soup with no success, I found this gem on the cook's recipes website. I can't wait to make a batch for the cold autumn nights we've been having! The type of broth you use is up to you, but I'll be using veggie broth to make this soup vegetarian. You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite. Enjoy!
Provided by Hadice
Categories Yam/Sweet Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
- Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
- Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
- Heat thoroughly, ladle into bowls and top with peanuts.
- Serve immediately.
Nutrition Facts : Calories 270.9, Fat 10.8, SaturatedFat 1.7, Sodium 633.1, Carbohydrate 37.1, Fiber 5.4, Sugar 4.9, Protein 9.2
NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS
Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!
Provided by MarissaB
Categories Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
- While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
- When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
- Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
- Ladle hot soup into bowls and serve.
Nutrition Facts : Calories 201.1, Fat 3.4, SaturatedFat 0.5, Sodium 688.7, Carbohydrate 37.7, Fiber 8, Sugar 5.2, Protein 6.9
AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Provided by Donna Klein
Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
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NORTH AFRICAN CHICKPEA AND KALE SOUP | FATFREE VEGAN …
From blog.fatfreevegan.com
- Heat a large saucepan or Dutch oven. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
- Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
NORTH AFRICAN CHICKPEA SOUP - DANIEL'S PLATE
From danielsplate.com
- Preheat a large pot over medium heat. Add onion and dry (or water) sauté for 4 to 5 minutes until lightly browned.
- Add low sodium vegetable broth and chickpeas. Bring soup to a gentle boil and then add kale or other dark leafy greens and saffron (if using). Stir to incorporate, cover pot, and turn off heat to allow greens to wilt. The greens will be al dente—cooked but firm when you bite into them.
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