Best Creamy Piquillo Pepper And Chickpea Soup With Chicken Recipes

CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN image

Yield 4 bowls

Number Of Ingredients 10

1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
1 can garbanzo beans
2 cups chicken or beef stock
1/2 cup cooked brown or black rice, or grain of your choice
1 cup shredded rotisserie chicken
Salt
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Hot sauce

Steps:

In a blender or a food processor, combine the whole piquillos with the hummus, canned garbanzos, and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Lower heat and simmer while adding hot sauce to taste. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, and hot sauce.

Tuscan Mashed Chickpeas image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

2 (15.5-ounce) cans chickpeas, preferably Goya
1/2 cup chicken stock, preferably homemade
3 tablespoons good olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons minced flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Grilled country bread for serving

Steps:

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.