Best 4 Chickpea Soup With Parsley And Parmesan Recipes

Welcome to a culinary adventure where flavors dance harmoniously in a bowl of goodness. Prepare to embark on a journey of tastes and textures as we explore the secrets behind a timeless classic: chickpea soup with parsley and parmesan. This hearty and comforting dish has stood the test of time, gracing dinner tables and warming hearts for generations. Let's delve into the art of crafting this flavorful symphony, uncovering the essence of perfect balance and delight that awaits you in every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA SOUP WITH PARSLEY AND PARMESAN

Chickpea Soup with Parsley and Parmesan image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Yield Makes 7 cups

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, very thinly sliced (about 2 tablespoons)
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
2 cans (about 15 ounces each) chickpeas, drained and rinsed
4 cups chicken broth
1 cup water
Coarsely chopped fresh flat-leaf parsley leaves, for serving
Finely shredded Parmesan cheese, for serving
Toasts or bread, for serving

Steps:

Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.
Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.
Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon image

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons kosher salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper

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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY

Chickpea Vegetable Soup With Parmesan and Rosemary image

This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.

Provided by threeovens

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact and peeled
1 lb dried garbanzo beans, soaked overnight and drained
1 sprig fresh rosemary, plus 1 teaspoon finely chopped rosemary leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried bay leaf
1/3 cup olive oil
1 1/2 tablespoons kosher salt
1 small parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomato (canned or fresh)
2 medium carrots, sliced into 1/4 inch rounds
2 celery ribs, sliced 1/4 inch thick
1 lemon, zest of
1/4 teaspoon fresh ground black pepper

Steps:

Insert the pointy end of the clove into the onion, then place 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, simmer until chickpeas are tender, about 1 hour.
Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.

Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3

CHICKPEA, LEEK & PARMESAN SOUP

Chickpea, Leek & Parmesan Soup image

Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese!

Provided by kelly in TO

Categories Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium leeks
15 g butter
2 garlic cloves, chopped
1 1/2 tablespoons thyme
400 g chickpeas, drained & rinsed
600 ml chicken stock
2 medium potatoes, peeled & chopped
salt & pepper
extra virgin olive oil
parmesan cheese, for garnish

Steps:

Trim, separate and rinse leeks.
Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
If the soup is to thick, thin it down with a little boiling water.
Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
Garnish with grated parmesan cheese and drizzle on some olive oil.

Nutrition Facts : Calories 312.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.6, Sodium 553.6, Carbohydrate 53.5, Fiber 7.6, Sugar 5, Protein 11.8

Tips:

Use dried chickpeas for the best flavor and texture. If using canned chickpeas, rinse and drain them well before using.
Soak the chickpeas overnight or for at least 8 hours before cooking. This will help them to cook more evenly and quickly.
Add a bay leaf or two to the cooking liquid for extra flavor.
Use a variety of vegetables in your soup. Some good options include carrots, celery, onions, garlic, potatoes, and spinach.
Season the soup to taste with salt, pepper, and other spices.
Garnish the soup with fresh parsley or Parmesan cheese before serving.

Conclusion:

Chickpea soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chickpeas, and it can be easily customized to suit your own taste preferences. Whether you like it thick or thin, spicy or mild, this soup is sure to please. So next time you're looking for a quick and easy meal, give this chickpea soup recipe a try.