How do you thicken soup with chickpeas?

To thicken soup with chickpeas, blend a portion of the cooked chickpeas with some broth until smooth. Stir this creamy mixture back into the pot to achieve a velvety consistency. Alternatively, mash some chickpeas directly in the soup for a rustic, hearty texture without losing their wholesome appeal.

Are Canned Chickpeas as Healthy?

Yes, canned chickpeas are a nutritious and convenient alternative. They retain most of the protein, fiber, and essential nutrients found in dried chickpeas. To reduce sodium, rinse them thoroughly before use. Though there are slight differences in nutrients, canned chickpeas are a healthy, time-saving ingredient for soups, salads, and other dishes.

What Is the White Foam When Cooking Chickpeas?

The white foam that forms when cooking chickpeas is a result of saponins and proteins being released into the water. It’s completely harmless and natural. Skimming off the foam helps improve the clarity of the cooking liquid but doesn’t affect the taste or quality of the chickpeas.

Why Are My Chickpeas Still Hard After Cooking?

Chickpeas may remain hard if they weren’t soaked long enough or if they are old and dried out. Hard water, containing minerals like calcium, can also inhibit softening. To remedy this, add a pinch of baking soda to the cooking water to help break down the chickpeas’ tough outer layers.

How Long Can You Soak Chickpeas Before They Go Bad?

Chickpeas can safely soak for 12 to 24 hours at room temperature. If soaking longer, place them in the refrigerator to prevent fermentation or spoilage. After 48 hours, they may develop an unpleasant odor, indicating they’ve gone bad and should be discarded for safety.

Joan Nathan Chickpea Soup Recipe

Description

Learn to make a hearty, flavorful Joan Nathan Chickpea Soup with wholesome ingredients and simple steps. Perfect for any occasion!

Ingredients

1. Chickpeas: 1 cup dried chickpeas (soaked overnight) or 2 cups canned chickpeas, rinsed and drained
2. Olive oil: 2 tablespoons

1. Onions: 1 medium onion, finely chopped

1. Garlic: 3 cloves, minced

1. Carrots: 2 medium carrots, diced

1. Celery: 2 stalks, diced

1. Cumin: 1 teaspoon

1. Coriander: 1 teaspoon

1. Bay leaves: 2 whole leaves

1. Vegetable or chicken broth: 4 cups

1. Lemon juice: 2 tablespoons (about 1 small lemon)

1. Fresh parsley or cilantro: 2 tablespoons, chopped (plus more for garnish)

Instructions

Prepare Ingredients

close-up view of chickpeas soaked in water, carrots, onion and celery are used for the soup.

Soak 1 cup of dried chickpeas overnight, or rinse and drain 2 cups of canned chickpeas. Chop onions, garlic, carrots, and celery, and measure out your spices.

Sauté Vegetables

Heat 2 tbsp of olive oil in a large pot, then add 1 medium chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Keep stirring them while cooking for about 7 minutes until the vegetables become soft.

Add Spices

Stir in 1 teaspoon of cumin, 1 teaspoon of coriander, and 2 bay leaves. Cook about 2 minutes until the spices well-combined with soup.

Combine Chickpeas and Broth

Add the chickpeas to the pot together with 4 cups of either vegetable or chicken broth. Mix thoroughly and heat until it reaches a gentle boil.

Simmer the Soup

Lower the heat to a gentle simmer and cook the soup for 20-30 minutes to let the flavors blend.

Season and Finish

Add 2 tablespoons of fresh lemon juice and season with salt and pepper to taste. Stir well.

Garnish and Serve

Serve hot, garnished with chopped parsley or cilantro for a fresh herbal note. Pair with crusty bread or your preferred side dish and enjoy.

Notes

This chickpea soup is originally based on Mediterranean and Middle Eastern cuisines; it’s robust with spice and goodness. It is excellent as a main course or light appetizer that easily can be adapted for many types of diets through easy substitutions.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Mediterranean/Middle Eastern

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 4g
Sodium: 300mg (varies with broth)
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Joan Nathan Chickpea Soup recipe. , Mediterranean Soup