Chickpeas soup with lemon. Greek recipe. Vegetarian soup full in proteins and fibers.
The chickpeas soup with lemon is a greek recipe and it's a very nutricious and healthy food. The chickpeas are very rich in proteins and fibers.
Ingredients:
- 3 x 400g cans of chickpeas
- 3 medium onions
- 3 garlic cloves
- 2 big carrots
- 3 stalks of cellery
- zest of 1 lemon
- oil olive
- juice of 2 lemons
- 2-3 branches of thyme
- 1 branch of rosemary
- sald and pepper
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Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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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.
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Orzo Lemon Soup with Chickpeas
Tender orzo and chickpeas, fresh veggies and a lemon kick make this vegan orzo lemon soup recipe a MUST TRY. Pair with bread or salad for a satisfying meal!
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Crispy Chickpeas with Hummus
Crispy Chickpeas with Hummus - Recipe Below - just in time for the weekend, your new favourite dip. The chickpeas are spicy and crispy, the pomegranate fresh and the hummus creamy. Serve with anything dippy you like. Enjoy x JGS
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Serves 4-6
2 tins of chickpeas
2 tsp garlic powder
2 tsp smoked paprika
2 tsp dried oregano
½ tsp allspice
2 tbsp olive oil, plus extra for drizzling
The juice of ½ a lemon
1 clove garlic
100g tahini, plus extra for drizzling
A handful of finely chopped parsley leaves
80g pomegranate seeds
Turkish pepper flakes/sumac
Breads and dippy things to serve
Salt
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1. Preheat the oven to 200 fan and drain one tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking dish and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20-25 minutes until crispy.
2. Meanwhile, to make the hummus, drain the other can of chickpeas, reserving the chickpea water from the can. Put the chickpeas, 120ml of the chickpea water, the lemon, garlic, 100ml of tahini and a good pinch of salt into the blender and blend until super smooth. If it looks a little thick, add 10-20ml more chickpea water.
3. Tip the chickpeas into a bowl and add the parsley and pomegranate seeds. Mix together.
4. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like
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#comfortfood #hummus #chickpeas #homemade
Vegan Chickpea Soup with Lemon (Greek Revithia) | Non Dairy & Gluten Free
Hello Everyone :) Thank you for waiting and coming to see my new video!
Today's recipe is delicious ...Vegan Chickpea Soup with Lemon (Greek Revithia)
Savor the Mediterranean delight of Greek Revithia soup - Tender chickpeas in a lemon-infused broth, a vegan symphony of flavors and comfort!
Full recipe here:
Ingredients:
1/4 cup olive oil
2 finely chopped celery strips (ribs)
1 finely chopped red bell pepper
1 finely chopped large red or white onion (or 2 small ones)
2 finely chopped medium-size carrots (or 1 large)
4 minced garlic cloves
2 lemons’ zest
1/2 teaspoon of cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground coriander
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 tablespoon of salt
1/2 teaspoon of ground black pepper
600 g of chickpeas (soaked overnight)
1 liter of vegetable broth or water
2 lemons’ juice
1 bunch of dill
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Lemony Chickpea Soup with Spinach & Potatoes
A creamy and simple pot of vegan soup that is flavourful and soothing. This lemony chickpea soup with spinach and potatoes is so good! Ten main ingredients come together and the creaminess here is acheived with a simple trick. Lemon combines perfectly with garlic, chilies, and thyme for the flavour base. Chickpeas add plant-based protein, the potatoes make the soup so satiating, and spinach provides a vibrant pop of green.
You start by sautéing onions, carrots, and celery until soft. Then, garlic, chillies, lemon zest, and thyme are added. Chickpeas and potatoes go into the pot along with lots of salt and pepper and vegetable stock. After simmering until the potatoes are tender, half of the soup is blended and added back into the pot for a thick and creamy texture. Baby spinach cooks in the stew until it wilts and a final touch of lemon juice is stirred in.
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