Kardeas Curry Coconut And Lemongrass Chickpea Soup Recipes

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CHICKPEA SOUP

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7



Chickpea Soup image

Steps:

  • In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
  • A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.

1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
1 onion, finely chopped
1 (19-ounce/540 ml) can chickpeas, drained and rinsed
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 1/2 cups/600 ml water
Grated Parmigiano cheese, optional

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories     Soup/Stew     Tomato     Vegetable     Appetizer     Vegetarian     High Fiber     Dinner     Spice     Curry     Legume     Chickpea     Healthy     Vegan     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14



African Curried Coconut Soup with Chickpeas image

Steps:

  • In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

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