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Spicy Chicken Rice and Chickpea Soup recipe

Spicy Chicken Rice and Chickpea Soup recipe


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This is a rich, hearty and delicious soup. It's the perfect winter soup that can be enjoyed anytime of the year.

19 people made this

IngredientsServes: 6

  • 1 litre chicken stock
  • 2 (130g) tins diced green chillies, drained
  • 275g cooked chicken meat, shredded
  • 1 (410g) tin chickpeas
  • 1 teaspoon dried oregano
  • 2 tinned chipotle chillies in adobo sauce, finely chopped or to taste
  • 160g cooked white rice
  • 1 pinch salt and pepper to taste
  • 1 avocado, peeled, pitted and sliced
  • 115g diced Cheddar cheese

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Pour stock into a large saucepan and bring to a simmer. Add the chillies, chicken, chickpeas, oregano, chipotle chillies, rice, salt and pepper. Return to a simmer and cook for 30 minutes. If the soup is too thick, you can add a little more stock. Ladle into serving bowls and top with sliced avocado and cheese cubes.

Ingredients

Tinned diced green chillies and tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality stores or online.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (14)

by Soup Loving Nicole

I enjoyed this soup very much however the broth is VERY spicy. If you do not use the avocado, I highly recommend that you cut back on the chipotle peppers. The avocado mellows the broth out nicely but it still has a great deal of kick to it. The only change I made is that I did not cook the rice first because I wanted it more firm.-27 Feb 2011

by BROTHERMEAT

I made a big batch for freezing. Like one of the other reviewers, I also substituted quinoa for white rice, added a can of fire roasted tomatoes and left out the chicken and the cheese. The avocado was a nice touch. Next time I might throw in some lemon juice.-23 Feb 2009

by Kym Cox Surridge

After reading the reviews and then rereading the recipe, I thought it might be somewhat bland, but this was a really good soup. I used vegetable broth and left out the chicken and cheese, and I used uncooked quinoa instead of cooked rice, so the soup was a little heartier. Plus, I used fresh oregano (and a little extra to pump up the flavor) and about 1/2 tsp sea salt. By itself, the broth was VERY spicy, but the garbanzos and avocado helped mellow out the heat. For me, it didn't need the cheese--the flavor combo actually tasted a bit cheesy on its own.-09 Sep 2006


Easy Chickpea Curry Recipe

I have an easy coconut chickpea curry recipe today for you, my friends. There are days when we are all in a hurry and we just don&rsquot have much time to cook. That doesn&rsquot stop us from wanting spicy food, though. Right?

We want spicy food with big flavor in a hurry. We want it now! This particular recipe will most definitely deliver on that desire.

We&rsquore talking my Easy Chickpea Curry recipe, and it&rsquos going to become a new go-to in your recipe collection. It&rsquos chickpea curry in a hurry!

This is a vegetarian and vegan curry recipe, though it&rsquos easy to customize. You can add in chicken if you&rsquod like, as well as shrimp or even lamb for a non-vegan option.


Chickpea soup recipe

Chickpea soup recipe &ndash Thick, creamy and delicious chickpea soup made with pantry staples. Chickpeas are one of the staple legumes in Indian cuisine. Most Indian homes pretty much cook them every week either to make chana masala or punjabi chole. We also use them to make rice pilafs, biryani & chaat snacks. Making soup with chickpeas is not so much common.

With young fussy kids at home, I often end up experimenting something and come up with delicious foods.

This chickpea soup just happened on a rainy day when I was left with lots of soaked chickpeas. Since then it has become a favorite at home and is been made time and again.

The recipe needs only a handful of ingredients and does not use much of spices. It is creamy, delicious, protein rich and filling.

I usually toast bread in the oven and make some croutons to go with this. The family is happy anytime to have this.

You can also serve this soup with some sandwiches or cheese toast.

I have made this more often when my kids were toddlers considering the nutrition. So if you have toddlers and kids, make it more often. I am sure they will love this.

This can be served for breakfast, evening after school snack or even for a brunch.

If you love the spicy foods then you can add some green chilli paste and whole spices while you simmer the soup. You can also add any seasonings of your choice.

So whenever I soak chickpeas to make chana masala. I often set aside some in the fridge for the following days to make this chickpea soup.

This recipe can also be made with canned chickpeas to cut down soaking and cook time.


Preparation

Step 1

Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt set aside.

Step 2

Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt.

Step 3

Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat.

Step 4

Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

How would you rate Chickpea and Celery Soup with Chile-Garlic Oil?

This soup is super good!! I had low expectations and kept putting off making it but I wanted to use up some leftover celery and cilantro . so glad I did! Simple but very delicious.

So easy and flexible. I use any canned beans (northern or cannelloni), and jarred chili crunch paste. I leave out the dairy and add cooked chicken and leftover rice or pasta just before serving. Just an easy, fantastic meal!

So simple and so yummy! My 6 year old LOVED it, celery and all. Didn’t have a chili, so subbed a pinch of red pepper flakes, and we also added avocado as a topping.

Absolutely delicious and an all time favorite! I had not made it in a while and was craving it. So glad I did, and it’ll become a regular once again. I also agree with previous review, make sure to make all of the parts. Good broth is also key ingredient.

So so good! Love a recipe that feels greater than the sum of its parts. Don't skip any of the elements!

Made this repeatedly when I first discovered it, it is crazy delicious. Just looked it up to start making it again. Easy to make, simple ingredients. Overall A+.

Nice light soup with lots of flavor. If I wanted to make this more of a meal soup, I would add shredded cook chicken.

I was skeptical as this seemed so simple, but very pleased with the result. A lot of flavor from the topping and it works perfectly! It’s also so easy. Will definitely be a repeat.

The "soup" part itself is very boring, but completely transformed by the toppings ! This is not just a great recipe, but a great way to learn how to jazz up otherwise lackluster soups. I made the chile-garlic oil with some leftover bacon fat from morning's brunch, and used the old celery at the back of my fridge that had lost all it's snap. It's a great pantry recipe. I was expecting to be underwhelmed but am very impressed.

Sooo, call me a weirdo but I made it exactly as written. Even my picky, non-verbal, 15 year old ate every last drop. Amazing soup and so, so easy. Thanks a million!

This was so effing good. Mock me if you will but I cut the oil in half (because, calories), and I subbed tarragon for cilantro because that's all I had. Still worked. The chilli and garlic oil, lemon juice sealed the deal. I wonder if adding some ginger might also work.

Sooooo good! The perfect balance of flavors. A new favorite recipe.

This recipe turned out great! My nine year old daughter loved it. She usually doesn't like things spicy, so we put a little less chili in it. Our whole family loved adding all the fresh ingredients at the end. It was spicy, flavorful and had a nice crunch! We would totally make it again.

I LOVE this soup! It's so simple but so delicious. Don't leave off any of the toppings because that's what truly makes this a masterpiece. I always double this recipe so I can have leftovers and would recommend increasing the number of peppers & garlic as well because it's just too good.

This soup is really a vessel for the chile garlic oil. It is ok on its own but the oil is what makes it. The ratios here are a little different from the recipe I followed out of the magazine. I doubled that and added ground lamb for protein. Really good but Andy's ginger chicken rice soup is much better.


Recipe Summary

  • ¾ cup kamut berries, rinsed
  • 2 cups boiling water
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped carrot
  • ¾ cup chopped fresh parsley
  • ½ cup thinly sliced celery
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 2 bay leaves
  • ⅓ cup dried lentils
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons chopped celery leaves (optional)

Place kamut in a small bowl. Carefully pour boiling water over kamut. Let stand 30 minutes drain.

Heat oil in a stockpot over medium heat. Add onion, parsley, celery, tarragon, and thyme cook 10 minutes, stirring occasionally. Add garlic cook 2 minutes, stirring often.

Add kamut, broth, and bay leaves to onion mixture bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add lentils and pepper cook 20 minutes or until lentils are tender. Discard bay leaves. Add chickpeas simmer 2 minutes. Garnish with celery leaves, if desired.


Spicy Chickpea Soup Recipe

Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. Read more “Pureed beans give you richness without having to enrich the soup,” she says See less

  • hearty
  • healthy
  • tasty
  • sweet
  • ginger
  • rich
  • spicy
  • stovetop
  • hearty
  • healthy
  • tasty
  • sweet
  • ginger
  • rich
  • spicy
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • TOTAL TIME: 30 MIN
  • SERVES: 6
  • Good News Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. “Pureed beans give you richness without having to enrich the soup,” she says.
  • ingredients
  • Two 19-ounce cans chickpeas, drained
  • One 13.5-ounce can light coconut milk
  • One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
  • 1/4 cup naturally sweetened apple juice
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 cup chicken stock or low-sodium broth
  • Salt and freshly ground black pepper
  • 1/4 cup plain low-fat yogurt
  • 2 scallions, green parts only, thinly sliced

Ingredients

  • FAST shopping list
  • HEALTHY shopping list
  • MAKE-AHEAD shopping list
  • TOTAL TIME: 30 MIN shopping list
  • SERVES: 6 shopping list
  • Good News chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. “Pureed beans give you richness without having to enrich the soup,” she says. shopping list
  • ingredients shopping list
  • Two 19-ounce cans chickpeas, drained shopping list
  • One 13.5-ounce can light coconut milkshopping list
  • One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup) shopping list
  • 1/4 cup naturally sweetened apple juiceshopping list
  • 1/4 cup cilantro leavesshopping list
  • 1/2 teaspoon garam masalashopping list
  • 1/2 teaspoon ground gingershopping list
  • 1 cup chicken stock or low-sodium brothshopping list and freshly ground black peppershopping list
  • 1/4 cup plain low-fat yogurtshopping list
  • 2 scallions, green parts only, thinly sliced shopping list

How to make it

  • In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
  • Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
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The Cook

The Rating

Fantastic! I love this one.

Very awesome, and very easy! I did use almost a Tbsp of garam masala though, rather than a 1 tsp. I guess I just like my soup spicier than Pam Anderson ) Definitely garnish with yogurt and scallions, they really add flavor. I served the soup with. more

I love this soup. It's ridiculously easy and unbelievably tasty. I like to dial up the spices a little, but other than that it's perfect. I always serve it with fresh chapati bread for dipping.


Curried Chicken, Chickpea, and Rice Soup

I love making a bit steaming pot of hearty soup or stew that will last for a few days during a busy week where I find that I don&rsquot have as much time to spend in the kitchen as I&rsquod like.

I took a traditional a more traditional recipe for Chicken, Chickpea and Rice Soup and tweaked a few things to create a rich Indian flavored chicken and rice soup.

This Curried Chicken, Chickpea, and Rice Soup is a wonderful hearty soup recipe and a great way to use up any leftover chicken thighs, baked chicken breast, or meat from a leftover whole roasted chicken that you may have in your refrigerator.

As an alternative, you could easily shape this into a vegetarian curried chicken and rice soup, leave out the chicken, substitute vegetable broth, and increase the vegetables (or use browned, firm tofu cut into small cubes).

In this easy chicken curry and rice soup you may use whatever vegetables you have on hand. I like cauliflower and frozen peas and think they pair well with coconut milk and curry, but I already had them in my kitchen.

Other vegetable ideas that would work well in this soup include items such as carrots, potatoes, bell peppers, sweet potatoes, green beans, or diced butternut squash.

I found that this chicken curry soup was full of flavor, but not too spicy. However, if you like a hotter curry, you can add extra poblano pepper, increase the spices, and/or add diced jalapeños to the soup.

Whatever ingredient combination you end up using, I think you&rsquoll find this is a tasty soup that is very forgiving of what vegetables you have on hand.

Have you made a new soup recipe lately? What was it?


Harissa chicken and chickpea soup

Add the saffron to the stock in a jug, and leave to infuse. Heat the oil in a large saucepan and add the chicken. Brown all over for 5-6 minutes and then remove and set aside. Add the onion, and cook for 2-3 minutes, until beginning to soften. Stir in the garlic and cook for another minute, then season.

Add the carrot, celery, harissa paste and spices to the pan. Cook for 5-6 minutes, stirring so everything is combined and the vegetables are just tender.

Pour in the infused stock, chopped tomatoes and add the chickpeas. Stir everything together, season and then bring to the boil. Add the chicken, turn down to a simmer and cover with a lid. Season, simmer gently for 20 minutes, before removing the lid and cooking for another 10 minutes, until the soup has reduced slightly.

Spoon out the chicken thighs and shred with 2 forks. Return to the soup, stir through and then divide between 6 bowls. To serve, add a spoonful of crème fraîche and sprinkling of parsley (optional).


How to make Vegan Mulligatawny Soup:

This Mulligatawny Soup comes together in no time! First grab your soup pot and saute the onions, then add the rest of the veggies and cook them for 5 minutes. Next stir in the dried herbs and spices. Lastly add the rest of ingredients, cover and simmer for 15-20 minutes.


Serve With: my Easy Homemade Vegan Naan and some fresh chopped tomatoes, cilantro and lemon wedges if you like. A wee bit of Mango chutney is a good optional topping too!

This soup will keep in the fridge for up to 5 days and freezes well.

Thats it folks! Go check your spice cupboard we have a soup to make!? I hope you love this Indian Mulligatawny soup as much as I do, it's:

full of savoury Indian spices

I'd love your feedback, feel free to comment and leave a star rating below. I'd love to hear from you. I'm also on PINTEREST and INSTAGRAM! ❤️


Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup

Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices, and meat, making it a filling and satisfying dish. Although served year-round, it is particularly popular for breaking the fast during Ramadan. It can be offered as an appetizer or main, depending on the serving size, and is usually served with lemon slices (or lemon juice), crusty bread, figs, and a honey-rosewater flavored pastry called chebakia.

There are many variations on harira, and recipes are often passed down from generation to generation. Some versions feature broken pieces of vermicelli and smen—a preserved butter with a Parmesan-like taste. Harira is typically made with chicken, lamb, or beef, but some variations of this recipe skip the meat to be vegetarian and vegan. Make it gluten free by replacing the vermicelli with rice noodles and skipping the flour.

For this recipe, we use a pressure cooker for a shorter cooking time to adapt for simmering on the stove, follow the directions for the traditional stockpot method. To make it easier, soak the chickpeas and lentils overnight.


Watch the video: Πώς να μαγειρέψεις ρύζι - Απλές συνταγές με ρύζι (July 2022).


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