Chickpea Soup With Spinach Potje De Garbanzo Con Acelga Recipes

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

CHICKPEA SOUP WITH SPINACH (POTJE DE GARBANZO CON ACELGA)

Steps:

• Soak beans in enough cold water to cover for 12 hours; drain well.
• In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
• Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
• Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.

TUNISIAN GARLIC AND CHICKPEA SOUP

Steps:

• Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
• Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
• Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.

MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP

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.