How To make Garbanzo Bean Soup
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion
finely diced
1 small carrot :
finely diced
1 stalk celery -- finely diced
9 C broth
1/4 C fresh lemon juice
To serve: 2/3 C sour cream
3 T chopped fresh dill
Supposedly serves 9, what an odd number to see in the servings... 1. Place the garbanzo beans in a bowl, cover with 3 inches of water and soak for at least 8 hours or up to 10. Or for a quick cooking method, cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.
(What a lot of fuss..no wonder folks don't use dry beans....the easiest way is to soak your beans one night (in the fridge in warm weather so they don;t ferment), pour off the cooking water, dump into crock pot, cover with water, can add a piece of kombu, a sea veggie, and cook on low all day. drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take the bag out and dump into soup pot with everything else.)
2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5 min, Add carrots and celery and cook another 5 mint.
(Again I wouldn't bother, I'd swipe out the bottom of the pot with my trusty pastry brush and a little bit of oil, add the stuff and cook gently till softened)
3. Add the drained beans and 6 C broth. Cover, raise heat to high and bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.
(This is too much like work...I'd dump it into a crockpot and forget about it for a few hours)
4. Puree
5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot, Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place a dollop of sour cream ( I'd use non fat plain yoghurt but one could use fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and pour hot soup into the bowls.
To freeze: Allow the pureed beans to cool to room temp. Refrigerate until thoroughly chilled then freeze up to 6 months. To serve, defrost and finish as in Step 5.
of course, I'd put garlic into this soup or serve it with Garlic Bread by the Empress of Garlic and a salad. Comments by Gloriamarie
How To make Garbanzo Bean Soup's Videos
Chick Peas Soup (Garbanzo bean Soup) recipe
#cholerecipe #chole #garbanzos #souprecipes
A delightful and healthy recipe to show how to cook Chick Pea or Garbanzo . You can use the pea/ Garbanzo from can/ tins also to make it even faster and quick . Healthy recipe for everyday starter or appetiser item.
Creamy vegan Chickpea and rice soup! Perfect fall dish!
Hello there family, as promised I’m back with my @mccormickspice family bringing you another amazing recipe as we continue celebrating World Vegan Month this week!! Today’s recipe is creamy chickpea soup and honey it’s right on time for the fall! For the full recipe and more you can head on over to McCormick.com. Don’t forget to tag me in your post when you make this delicious recipe! Love y’all and enjoy! #ad #mccormickpartner #tabithabrown
Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
Get the recipe:
When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
CHICKPEA CABBAGE SOUP Recipe - ONE POT Vegetarian And Vegan Meals
This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.
???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.
▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)
3 Tablespoon Olive Oil
Onion - 200g / 1+1/2 cup - finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) - chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic - finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml - Passata / Tomato Puree
250g / 3+1/2 cup approx. - Cabbage - chopped into 1 X 1 Inch pieces
150g / 1 cup - Carrot - chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups - Vegetable Broth (low sodium)
475ml / 2 cups Water
Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion - finely chopped
1/2 Cup / 17g Dill - finely chopped
▶️ METHOD:
Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.
To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.
Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the tomato puree/passata and mix well. Then add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.
(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)
Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.
▶️ IMPORTANT NOTES:
???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
???? Adding salt while frying the onions and potatoes will release it's moisture and help it cook and brown faster so please don’t skip it
???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! ????
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpeasrecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #cabbage #soup
Spanish Chickpea Stew | A Timeless Spanish Dish
EPISODE #486 - How to Make a Spanish Chickpea Stew | A Timeless Spanish Dish
FULL RECIPE HERE:
GET THE GOLDEN SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Flavor-BOMB!! One-pot Mediterranean chickpea soup!
Filled with chunks of sweet potatoes and hearty veggies, and laced with warm spices like ginger and turmeric. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? ALEPPO PEPPER:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil
???? 1 small sweet potato, peeled and cut into small cubes
???? 1 large yellow onion, chopped
???? 2 celery stalks, chopped
???? 2 carrots, peeled and cut into rounds
???? 1 red bell pepper, cored and chopped
???? Kosher salt
???? 3 garlic cloves, minced
???? 1 tablespoon grated fresh ginger, more or less to your liking
???? 2 15- ounce cans chickpeas, drained and rinsed
???? 1 teaspoon coriander
???? 1 teaspoon cumin
???? ¾ teaspoon turmeric
???? Dash red pepper flakes, I used Aleppo pepper
???? 1 15- ounce can crushed tomatoes
???? 6 cups vegetable broth
???? Juice of 1 to 2 limes
???? 1 cup packed chopped fresh parsley
⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Prepping the pot
0:41 Add the veggies to the pot
1:45 Add the spices to chickpea soup
2:27 Add the liquid
2:39 How to make a chickpea stew option
3:03 A couple of finishing touches
#MediterraneanRecipes #MediterraneanDiet #chickpearecipes #souprecipes