Creamy Spinach Chickpea Soup Recipes
HEARTY SPINACH AND CHICKPEA SOUP
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 455 g, Fat 10 g, Fiber 12 g, Protein 21 g
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
CREAMY CHICKPEA AND SPINACH CURRY
Steps:
- Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
- Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
- Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
- Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
- Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.
Nutrition Facts : Calories 545 kcal, Cholesterol 9.3 mg, Carbohydrate 51 g, Sodium 1077.5 mg, Sugar 4.8 g, Protein 18.1 g, Fat 32.3 g, ServingSize 1 serving
GARLIC, CHICKPEA & SPINACH SOUP
Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4
CHICKPEA SOUP WITH CHICKEN AND SPINACH
Hearty and nutritious, this chickpea soup is brimming with baby spinach, chicken, fragrant spices and fresh herbs!
Provided by Ingrid Beer
Categories Soup
Time 40m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Set a soup pot over medium-high heat, and drizzle in about 3 to 4 tablespoons of oil; once hot, add in the diced onion, carrot and celery, plus a couple of pinches of salt and pepper; saute for a few minutes until the vegetables begin to soften.
- Add in the garlic, along with the cumin, coriander and pinch of cayenne pepper, and stir until aromatic, about 30 seconds to a minute; add in the tomato paste and stir to incorporate.
- Add in 1 of the cans of chickpeas (drained and rinsed), along with the chicken stock, and bring to the boil; reduce heat, cover, and simmer the soup for 20 minutes, just until the veggies are soft.
- Using a hand-held immersion blender (or you can even use a blender, just work in batches), blend the soup until fairly smooth; then, add in the remaining can of (drained and rinsed) chickpeas, the diced tomatoes, shredded chicken, spinach leaves, parsley, cilantro and mint, and stir together just until the spinach wilts; check to see if any additional salt/pepper is needed, and perhaps even a little squeeze of lemon.
- Serve with some pita or flatbread, or even crusty French bread, and drizzle with a little avocado or olive oil over top as a finisher.
Nutrition Facts : Calories 426 calories
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From sunset.com
Servings 6Total Time 1 hr 15 minsEstimated Reading Time 2 minsCalories 226 per serving
- Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.
- Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.
- Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.
- Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.
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- Drain chickpeas, reserving liquid. Taste chickpea liquid to determine if you want to use it for the soup; it should have a mild flavor and no off taste. Pour into a quart-size measuring cup, and add enough water to equal 1 quart. If the bean liquid doesn't taste right to you, discard it, and measure 1 quart cool water. Set aside.
- Heat 3 tablespoons oil in a large heavy-bottomed pot or medium Dutch oven over medium. When shimmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 teaspoon salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of pan; add garlic, cumin, ginger, turmeric, cayenne, and remaining 1 tablespoon oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.
- Add chickpeas, reserved 1 quart of bean liquid and water, and remaining 1 teaspoon salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5 1/2 cups of the cooked bean mixture. If needed, add additional water to equal 5 1/2 cups.)
- Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.
CREAMY DILL AND SPINACH CHICKPEA SOUP | KILLING THYME
From killingthyme.net
Reviews 21Estimated Reading Time 3 mins
- When the garlic is fragrant and the onions are slightly translucent (approx. 3 minutes), add 2 cups of the cooked chickpeas; reserve the last cup for later.
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From eatingwell.com
Total Time 40 minsCalories 179 per serving
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
- In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
- Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.
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From myrecipes.com
4/5 (4)Total Time 1 hr 15 minsServings 6Calories 226 per serving
- Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.
- Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.
- Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.
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VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
Category SoupCalories 252 per servingTotal Time 30 mins
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
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CREAMY ROASTED GARLIC & CHICKPEA SOUP | THE FULL …
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4.7/5 (7)Estimated Reading Time 4 minsServings 4
- Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
- Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
- Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
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5/5 (11)Total Time 45 minsCategory SoupCalories 319 per serving
- In a 6-quart dutch oven (or large pot) over medium heat, sauté the diced red onion and celery in 2-3 tbsp of vegetable broth until soft. Add the minced garlic, Italian seasonings, ground cinnamon turmeric, cumin, crushed red pepper flakes, bay leaf, salt, and black pepper. Stir and let it cook for 1 minute to toast the spices.
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