Best 6 Chickpea Vegetable And Tuna Soup Recipes

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

CHICKPEA, VEGETABLE AND TUNA SOUP

Steps:

• Heat the butter and oil in a pan over high heat.
• Add onion and garlic and saute until onions are transparent (about 5 minutes).
• Add the carrots and zucchini and saute another 2 minutes.
• Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
• Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
• Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
• Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
• Check for seasoning.
• Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
• Garnish with chopped cilantro if desired.

INDIAN CHICKPEA & VEGETABLE SOUP

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

TUNA SOUP

Steps:

• Dump all ingredients into a saucepan and heat thoroughly. Do not boil!