Indulge in a delightful symphony of flavors with our tantalizing Ham n' Chickpea Soup recipe, a culinary masterpiece that effortlessly blends the savory richness of ham with the wholesome goodness of chickpeas. Embark on a culinary journey to create this hearty and flavorful soup that promises to warm your soul and satisfy your taste buds. Discover the art of crafting this delectable dish, along with three other equally enticing recipes: a refreshing Cucumber Salad, a zesty Lemon Garlic Chicken, and a luscious Chocolate Mousse. Let your kitchen transform into a culinary haven as you explore these culinary gems.
Check out the recipes below so you can choose the best recipe for yourself!
HAM 'N' CHICKPEA SOUP
Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.
Nutrition Facts : Calories 312 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1015mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.
HAM AND CHICKPEA SLOW COOKER SOUP
A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.
Provided by beanbaird
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 18h20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.
- Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).
Nutrition Facts : Calories 426.8 calories, Carbohydrate 80.5 g, Fat 4.9 g, Fiber 18.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 62.9 mg, Sugar 12.2 g
HAM AND CHICKPEA SOUP
Make and share this Ham and Chickpea Soup recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large sauce pan.
- Add the onions, carrot and celery and saute until tender, about 10-15 minutes.
- Add the garlic and saute for a few minutes.
- Add the stock, ham, chickpeas, oregano and bay leaf and simmer, covered on low heat for at least 20 minutes.
- Add the green beans and simmer until the green means are cooked al dente.
Nutrition Facts : Calories 580.4, Fat 13.5, SaturatedFat 2.9, Cholesterol 43.6, Sodium 2240.8, Carbohydrate 78.9, Fiber 15, Sugar 6.8, Protein 36.7
NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
- Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
Tips:
- To save time, use pre-cooked ham or chicken. - Canned chickpeas are a convenient option, but you can also use dried chickpeas that have been soaked overnight. - Be sure to add plenty of vegetables to the soup, such as carrots, celery, and onion. - Use a good quality broth or stock for the soup base. - Season the soup to taste with salt, pepper, and other spices. - Serve the soup with a side of crusty bread or crackers.Conclusion:
Ham and chickpea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. With its combination of protein, fiber, and vegetables, ham and chickpea soup is a nutritious and satisfying meal.
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