Food & Entertaining - Garden to Table

Spice things up with chickpea recipes

By
Bonnie Stern
Photography by
Yvonne Duivenvoorden

Healthful and full-flavoured, these beans are easy to grow and even easier to eat


Moroccan chickpea soup
The cumin, cinnamon and lemon give this soup an exotic taste. If you want thicker soup, purée ½ cup (125 mL) or more of the vegetables and return to the soup before adding the pasta.

Makes 6 to 8 servings

Ingredients

  • 1 tbsp. (15 mL) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • Pinch red chili flakes
  • 1 tsp. (5 mL) cumin
  • 1⁄4 tsp. (1 mL) cinnamon
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 28 oz. (796 mL) can plum tomatoes, with juices, chopped or puréed
  • 3 cups (750 mL) chicken or vegetable stock or water
  • 2 cups (500 mL) cooked chickpeas 
(or one 19 oz./540 mL can, rinsed 
and drained)
  • ½ cup (125 mL) broken up spaghettini or angel hair pasta
  • Salt and pepper to taste
  • 1 tbsp. (15 mL) lemon juice
  • 2 tbsp. (30 mL) chopped fresh 
cilantro

 
Preparation
Heat oil in a large saucepan or Dutch oven. Add onion, garlic, chili flakes, cumin and cinnamon. Cook gently 2 to 3 minutes until very fragrant.

Add carrot and celery; cook until tender, about 5 minutes. Add tomatoes and stock; bring to a boil. Stir in chickpeas; cook gently for 15 minutes.

Add pasta and cook 5 minutes longer or until tender. Season with salt and pepper. Stir in lemon juice and cilantro.

 

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