Chilli bean soup with cheesy garlic bread Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency. Meanwhile, grill one side of the baguette slices. See more Soup recipes
persian-style pilaf with chickpeas, mint & harissa recipe I'm finding it a little hard to believe we are in 2011 already. It only feels like yesterday I was welcoming my first born into the world... and now she will be turning 5 this year! People are forever going on about how fast kids grow up. I now understand what they were talking about. However, I do remember in those first few torturous months when sleep was but a distant memory, having thoughts of it lasting forever.There was definitely a little bit lot of, What have I signed myself up for? And then bam, Ada's nearing 5 and Kye 3. This persian-style pilaf is my version of a harissa chicken rice salad featured in the latest issue of Cuisine magazine. I found as I ate the leftovers straight from the fridge the next day, that it keeps well. I hope you are all having a wonderful holiday season (in the sun and the snow!). persian-style pilaf with chickpeas, mint & harissa recipeThis pilaf can be served hot, warm or at room temperature. pilaf
Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Chickpea Avocado Salad You want an easy lunch that's healthy and filling, right? Look no further than this zesty avocado chickpea salad, bursting with fresh dill, lemon, celery, cucumbers, and carrots. Even though it's served on just half an English muffin, you'll feel satisfied until dinner because it's full of fiber and protein. It throws together in less than 10 minutes, and you can even make a batch ahead of time to have a few days' worth of meals all ready when hunger strikes. You'll fall hard for those tender smashed chickpeas, the creamy avocado, and those crunchy salted sunflower seeds. Ingredients 1 ripe avocado 1/4 cup tahini or Goddess Salad Dressing 1/2 lemon 15-ounce can of chickpeas, rinsed and drained 1/2 cucumber, diced 2 stalks celery, chopped 1 large carrot, chopped 2 tablespoons fresh dill 3 tablespoons salted sunflower seeds Sea salt and pepper, to taste 2 English muffins 8 cherry tomatoes, halved Directions Add the avocado, tahini, juice from half a lemon, and chickpeas to a bowl. Category
Recipes from The Nest Ingredients: 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp | 5 mL salt 1/4 tsp | 1 mL black pepper 1 Tbsp | 15 mL olive oil 4 cups | 1 L vegetable stock 1 cup | 250 mL half-and-half 3/4 cup | 175 mL 2% milk 2 Tbsp | 30 mL all-purpose flour 4 oz | 125 mL grated cheddar cheese 3 Tbsp | 45 mL light sour cream 3–4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Set aside until cool enough to handle. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. In a bowl, whisk together the half-and-half, milk and flour. Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy. Recipe excerpted from Soup (Whitecap Books) by Pam ReissAmazon.com Soup Photos By: Photo by Chris Freeland, food styling by Claire Stubbs
Cauliflower & spiced chickpea soup (VG). (Co-op) Feeds 4 • Ready in 40 mins 3 red onions, 2 diced, 1 sliced 1 tbsp Co-op vegetable oil 1 red pepper, diced 1 tbsp ground cumin 2 tsp mild chilli powder 1 tsp paprika ½ tsp ground cinnamon 400g can Co-op chopped tomatoes 4 tbsp cider vinegar 2 tbsp Co-op Fairtrade light brown sugar 125g Co-op dried red split lentils 2 x 400g cans Co-op red kidney beans, drained and rinsed 2 tbsp cocoa powder Cooked Co-op basmati rice, to servePut the diced onion and oil in a deep saucepan and fry on a medium heat for 5 mins, until almost soft. Stir in the pepper and spices, cook for another 5 mins, then add the tomatoes, 2 tbsp of the vinegar, 1 tbsp of the sugar and the dried lentils. Fill the tomato can with water and add to the pan, then half-fill again and add that too. Bring to a simmer and cook for 15 mins. TOP TIP This works really well with baked sweet potato instead of rice
Homemade Spicy Tomato Soup Recipe Photo: Teri Lyn Fisher Looking to kick up a classic soup recipe? This spicy comfort food from Chloe’s Vegan Italian Kitchen is far from that canned Campbell’s classic you ate as a kid. What You’ll Need: For the soup: 2 tablespoons olive oil1 onion, roughly chopped2 garlic cloves, minced2 teaspoons sea salt2 teaspoons Italian seasoning¼ teaspoon crushed red pepper1 (28-ounce) can fire-roasted whole tomatoes3 cups vegetable broth1 cup canned coconut milk, plus extra for drizzling2 tablespoons brown sugarChopped fresh basil for garnish For the croutons: 2 tablespoons olive oil2 cups (1-inch) bread cubesSea saltFreshly ground black pepper Directions: For the soup: In a large pot, heat oil over medium-high heat and sauté onion until soft. For the croutons: In a large skillet, heat oil and sauté bread cubes until lightly toasted, about 10 minutes. More Must-Clicks: Homemade Chicken Noodle Soup Done Right Must-Make Baked Potato Soup Tomato Soup with a Grilled Cheese Crostini Like this: Like Loading...
Pizza expressed three ways recipe - BBC Food Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Mexican (Very) Vegetable and Bean Soup with Jalapeño-Herb Topping This easy, slightly spicy (although the heat is really up to you) soup can be made with whatever is seasonal. The main thing to keep it vaguely on a Mexican wave(length) is actually the herbs, lime and pickled jalapenos – all easily obtained year round. Do adjust to your own palate, although I have deliberately kept it on the family-friendly end of the spectrum. “For once”, you might legitimately add. ;-) Enjoy xx 1 red onion, finely chopped 3 cloves garlic, finely minced or smashed 4 medium carrots, finely chopped 1 tsp cumin seeds, toasted and ground to a powder 1.7 litres (60 fl oz) light vegetable stock 6 medium ripe tomatoes, chopped OR tin/jar of best-quality whole tomatoes (crush them as you add to the pan) 100g (3.53 oz) greens of choice, chopped rather small – kale, chard, broccoli leaves, spring greens, cabbage, beet leaves 1 courgette/zucchini, cut into small pieces A good handful of sugarsnap peas, mangetout/snowpeas, or shelled peas Zest and juice of one lime 1. 2. 3.
Thomasina Miers' recipe for potato and chickpea curry | Food | The Guardian When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make to this day. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. It always hits the spot. There is time to make flatbread while the curry cooks, but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway. Potato curry with chickpeas and turmeric In summer, I often swap the chickpeas for peas. Prep 10 minCook 45 minServes 4-6 6 large potatoes5 tbsp vegetable oil½ tsp mustard seeds1 tsp cumin seeds2 large onions, peeled and finely chopped1 large knob ginger, peeled and minced1 green chilli, finely chopped1 tsp ground turmeric2 tsp ground coriander2 tsp garam masala1 x 400g tin chickpeas, drained1 x 400g tin tomatoes1 tsp sugarSalt and black pepper Meanwhile, put half the oil into a large casserole (with a lid) and set over a high heat.
Leek and Potato Soup Method Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Place a large pan on a high heat and add 2 tablespoons of olive oil. Peel the potatoes and cut them into 1cm dice. Remove the pan from the heat. Espinacas con Garbanzos Recipe (Spinach and Chickpeas Stew) – Devour Seville Food Tours A tapa of espinacas con garbanzos tells you everything you need to know about Seville. This is one of the most typical dishes in the sunny Andalusian capital, loved and devoured by locals. But why? It’s a surprisingly simple recipe; mostly spinach and chickpeas (garbanzo beans) spiced with cumin. You’ll find it on the menu of every tavern and tapas bar in Seville. A delicious history This dish is full of reminders of Seville’s Moorish past. The Moors were the first to bring spinach, chickpeas, and cumin to Spain. Even after the expulsion of the Moors after the end of the Reconquista, Spanish Catholics kept eating these foods. They realized that apart from tasting great, it was also a handy recipe during Lent! Today, espinacas con garbanzos is eaten all year round, but is still closely associated with Easter. But if you’re not in Seville for Easter, don’t worry. Classic espinacas con garbanzos recipe Ingredients Instructions Keep Devouring The Ultimate Vegetarian Guide to Seville