Many years ago the Covent Garden Soup company used to sell a 'morocan chick pea and spinach' soup. Have been waiting for them to do it again but no joy yet. Does anyone know how to make it?
Does anyone have a recipe for spinach and chick pea soup?
Moroccan Spiced Chickpea Soup
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Reply:moroccan chick pea and spinach soup
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
1 clove garlic, minced (about 1 tsp.)
1/4 cup smooth natural peanut butter
2 cups low-sodium vegetable broth, divided
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 14-oz. can diced tomatoes
2 oz. spinach, chopped (about 2 cups)
Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.
Reply:garlic, spinach and chickpea soup
INGREDIENTS
30 ml olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
4 g ground cumin
4 g ground coriander
1260 ml vegetable stock
639 g potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
235 ml heavy cream
30 g tahini
15 g corn meal
225 g spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Reply:Chick Pea and Spinach Soup*
Serves: 6
Serving Size: 1 cup
Serve this robust soup with one of the plain whole-wheat breads from the BREAD Section of this book and finish the meal with a hearty cheesecake from the DESSERT section.
I hope Chick Pea and Spinach Soup* is what you were looking for.
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 pound can chick peas (garbanzo beans)
1 pound fresh spinach, washed, tough stems removed, cut into 2-inch strips
2 tablespoons parsley, chopped
1 tablespoon paprika
1/4 teaspoon pepper
1 bay leaf
6 cups fat-free vegetable or chicken broth
1 egg or 1/4 cup egg substitute
1/4 cup lemon juice (Juice of 1 lemon)
1. Saute the onion and garlic in oil.
2. Add undrained chick peas, spinach, parsley, paprika, pepper, bay leaf and broth. Combine well and simmer covered, over low heat for 10 minutes. Bring to boil.
3. Combine egg substitute, lemon juice, and 1/4 cup of soup broth.
4. Stir into boiling soup and remove from heat.
* Not recommended for low-sodium diets.
EXCHANGES
Starch/Bread 1 1/2
Medium-Fat Meat 1
NUTRITION FACTS
Calories 203
Carbohydrate 25 grams
Protein 10 grams
Fat 7 gram
Saturated fat 1 gram
Cholesterol 0 milligrams(with egg 36 milligrams)
Fiber 7 Grams
Sodium 414 milligrams
Reply:They still do it. Check their website below.
Q2. Where can I buy your products?
You'll find our fresh soups and sauces in the chiller cabinets of most major supermarkets, Sainsburys, Tesco, Morrisons, Somerfield, Asda, Budgens, Co-op, Safeway, Waitrose etc.
Ranges are:
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