Best Skinny Chunky Chick Pea And Potato Soup Recipes

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CHICKPEA AND POTATO SOUP



Chickpea and Potato Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 large russet or Idaho potatoes, peeled and chopped
Salt and pepper
Salt and pepper
3 to 4 cloves garlic, chopped
1 large onion, chopped
One 28-ounce can chickpeas
1 quart chicken stock
1 cup ditalini pasta
1 box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano

Steps:

  • Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
  • Get Rachael's shopping list for this episode's recipes here.

CHICKPEA AND POTATO SOUP



Chickpea and Potato Soup image

We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account.

Provided by JustJanS

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained
2 medium onions, chopped
2 medium potatoes, peeled and diced
salt
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
fresh ground pepper
2 tablespoons lemon juice
chopped fresh parsley (to garnish)

Steps:

  • Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
  • Cover partially, turn heat to low and simmer for 1 hour.
  • Add the potatoes, salt, spices and another 3/4 cup of water.
  • Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
  • Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

Nutrition Facts : Calories 237.7, Fat 3.2, SaturatedFat 0.3, Sodium 16.6, Carbohydrate 43.1, Fiber 10.4, Sugar 7, Protein 11.1

CHUNKY POTATO LEEK SOUP



Chunky Potato Leek Soup image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

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