Best 3 New England Soup Factorys Spicy Chickpea And Butternut Soup Recipes

New England Soup Factory's Spicy Chickpea and Butternut Soup image

Provided by winkki

Categories Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

Heat olive oil and garlic in a large heavy stockpot.
Sauté 1-2 minutes.
Add onions, carrots and celery.
Sauté 10-15 minutes.
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

Spicy Chickpeas image

Provided by nemurerubijin

Categories Beans

Time 30m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 7

250 g chickpeas (boiled)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon curry powder
black pepper

Steps:

Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
Add the chickpeas and keep it cool in a fridge for 30 minutes.
Serve it in small bowls with toothpicks.

Nutrition Facts : Calories 133.3, Fat 8.8, SaturatedFat 1.2, Sodium 383, Carbohydrate 11.6, Fiber 2.3, Protein 2.6

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP image

Yield 12 servings

Number Of Ingredients 18

3 T olive oil
1 T chopped garlic
2 C finely chopped onions
1 C celery, diced
2 C carrots, diced
6 C butternut squash, peeled and diced
2 C canned tomatoes, diced, with their juice
1 quart vegetable broth
2 C tomato juice
1/2 C soy sauce
1/4 C fresh lime juice
2 C canned chickpeas, drained
1 T ground ginger
1 T ground coriander
1/2- 1 t crushed red pepper
1 14-oz can coconut milk (I use lite)
1 C flaked coconut, unsweetened
chopped fresh cilantro for serving

Steps:

Heat olive oil and garlic in large, heavy stockpot and saute 1-2 minutes. Add onions, celery and carrots and saute 10-15 minutes. Add squash, tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil. Cook until all vegetables are tender, approximately 30 minutes. Add coconut milk and flaked coconut; heat through. Serve with generous amount of chopped cilantro on top.