How to Make Harira (Moroccan Lentil and Chickpea Soup)
Test cook Becky Hays makes Bridget the ultimate Harira (Moroccan Lentil and Chickpea Soup).
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Chickpeas soup: simple, creamy and simple to make!
INGREDIENTS
500g (1 pound) cooked chickpeas;
500g (1 pound) pumpkin;
1 onion
1 medium potato;
1 small carrot;
1 medium tomato;
45ml (3 tbsp) olive oil;
Salt and pepper;
Fresh parsley, chopped.
METHOD
1. Peel all the vegetables and cut them into cubes.
2. Preheat olive oil in a medium pot with a thick bottom. Add olive oil and cook carrots and onions for 10 minutes.
3. Add pumpkin and potatoes, season with salt and pepper, then pour water over just to cover the vegetables. Cook for 30 minutes on medium-low heat.
4. Add chopped tomato and parsley, bring to a boil, and remove from heat.
5. Serve right away, drizzled with olive with 2 slices of ciabatta bread.
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Cozy, One-Pot Chickpea Soup | 25 Min, Vegan, Gluten-Free
Full recipe:
Hi friends! Winter's almost here and I want to share with you this cozy and comforting chickpea soup recipe. It's a simple, one-pot dish that's easy to make with basic ingredients. The soup is creamy, filling, and packed with protein. I added some crispy air-fried chickpeas as toppings which made it even more delicious.
Thanks for watching!
Neelam from Veganbell
Spicy Chickpea Stew with Kale | SUPER Healthy and Packed with GOODNESS
EPISODE 761 - How to Make a Spicy Chickpea Stew with Kale | Potaje de Garbanzos y Kale Recipe
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Garlic Chickpea Soup | गार्लिक चिकपी सूप | Soup Recipes | Monsoon Recipes | Sanjeev Kapoor Khazana
A delightful, garlic-heavy, fusion soup that has potatoes and onions and is mildly flavoured to retain the health quotient of this broth.
GARLIC CHICKPEA SOUP
Ingredients
6-8 garlic cloves
1½ cups boiled chickpeas
2 tsps olive oil
1 medium onion, roughly chopped
2 sprigs of fresh thyme
1 medium potato, peeled and roughly chopped
Salt to taste
Crushed black peppercorns to taste
3 cups cooking liquor
2 tbsps butter
2 tbsps fresh cream
½ tsp red chilli flakes + to sprinkle
1 tsp chopped chives + to sprinkle
Fried sliced garlic for garnish
Toasted bread slices to serve
Method
1. Heat olive oil in a deep nonstick pan. Add garlic, onion and sauté till translucent.
2. Add thyme and mix well. Add potato and mix well. Cook for 2 minutes.
3. Add chickpeas, salt, crushed black peppercorns and mix well.
4. Add cooking liquor and once the mixture comes to a boil, cover and cook on medium heat for 8-10 minutes.
5. Grind to a fine paste with hand blender.
6. Add 1 cup water, butter and mix well.
7. Once the mixture comes to a boil, add fresh cream, red chilli flakes, chives and mix well.
8. Transfer into a serving bowl, sprinkle fried garlic, chives, red chilli flakes and serve hot with toasted bread.
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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
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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.
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