Best 3 Chickpea Soup With Spiced Pita Chips Recipes
If you're looking for a hearty, flavorful, and easy-to-make soup to warm up with on a chilly day, look no further than chickpea soup. This classic dish is not only delicious, but also packed with nutritious ingredients like chickpeas, vegetables, and spices. Served with spiced pita chips, it becomes an irresistible, complete meal. With so many variations to choose from, this article will guide you in finding the best chickpea soup recipe that suits your taste and dietary preferences while providing tips for making perfectly spiced pita chips to complement your soup.
Here are our top 3 tried and tested recipes!
CRISPY PITA WITH CHICKPEAS AND YOGURT (FATTET HUMMUS)
Steps:
- Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef's knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
- Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8-10 minutes. Remove pita chips from oven and set aside.
- Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
- Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
- Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICED PITA CHIPS
Provided by Ellie Krieger
Categories appetizer
Time 20m
Yield 6 servings (1 serving equals 4 wedges)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.
Tips:
- Use dried chickpeas for the best flavor and texture. Remember to soak them overnight before cooking.
- Sauté the onions and garlic in olive oil until softened and fragrant. Don't rush this step, as it helps develop flavor.
- Add a variety of spices to the soup, such as cumin, coriander, paprika, and chili powder. Adjust the amount of spices to your taste.
- Use vegetable broth or water for the soup base. If using vegetable broth, choose a low-sodium option.
- Simmer the soup for at least 30 minutes, or until the chickpeas are tender. The longer you simmer the soup, the more flavorful it will be.
- Serve the soup with a dollop of yogurt, a sprinkle of fresh cilantro, and a side of spiced pita chips.
- For the pita chips, cut the pita bread into triangles and brush them with olive oil. Sprinkle the pita chips with your favorite spices, such as cumin, coriander, paprika, and chili powder. Bake the pita chips in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they are crispy.
Conclusion:
This chickpea soup is a delicious and hearty meal that is perfect for a cold day. It is also a great way to use up leftover chickpeas. The spiced pita chips are a tasty and crunchy addition to the soup. This recipe is easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this chickpea soup a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
