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Before you jump to Chickpea Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
We all know that having healthy snacks can help us feel better inside our bodies. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and lower our consumption of processed foods. A salad helps us feel much better than a piece of pizza (physically anyway). This is often a problem, nevertheless, with regards to eating between snacks. Shopping for goodies can be a difficult task because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
When searching for a convenient nutritious snack, make sure you remember about yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt helps make a wonderful snack, nonetheless. It is a protein-rich resource of wholesome nutritional vitamins. Yogurt is frequently eaten to help maintain the digestive system since it is so easily digestible by many people. Try including some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a tasty snack.
A large variety of easy health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chickpea soup recipe. To make chickpea soup you only need 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Chickpea Soup:
- You need 2 1/4 cups dried chickpeas, soaked overnight (19 oz can)
- Get 2 tbsp olive oil
- Provide 1 onion finely chopped
- Take 2 garlic cloves finely chopped
- Prepare 1 lb swiss chard trimmed and finely sliced
- Get 2 fresh rosemary sprigs
- Get 14 oz can chopped tomatoes
- Get Salt and pepper
- Provide Slices toasted bread, to serve
Instructions to make Chickpea Soup:
- Drain the chickpeas and put in a large saucepan. Cover with cold water and bring to a boil, using a slotted spoon to skim off any foam. Reduce heat and simmer, uncovered, for 1-1 1/4 hours, or until tender, adding water if necessary.
- Drain the chickpeas, reserving the cooking water. Season the chickpeas with salt and pepper. Put 2/3 in a food processor or blender with some of the cooking water and process until smooth, adding more cooking water as needed. Return to the saucepan.
- Heat the oil in a medium saucepan, then add the onion and garlic and cook over medium heat, stirring frequently for 3-4 minutes, or until the onion has softened. Add the chard and rosemary sprigs and cook, stirring frequently, for 3-4 minutes. Add the tomatoes and remaining chickpeas and cook for another 5 minutes, or until the tomatoes have broken down to an almost smooth sauce. Remove the rosemary sprigs.
- Add the chard and tomato mixture to the chickpea puree and simmer for 2-3 minutes. Taste and adjust seasoning if necessary.
- Serve in warmed soup bowls with warm slices of toasted bread on the side.
Chickpea soup recipe - Thick, creamy and delicious chickpea soup made with pantry staples. Chickpeas are one of the staple legumes in Indian cuisine. I had every intention of making a wholesome, chickpea and vegetable soup. I really, really tried to get excited about it. Chickpea soup is a warming and filling soup that's less appealing to the eye than it is to the taste buds and is vegan-friendly.
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