Chorizo, chickpea and red pepper stew.

From Rachel Khoo’s Kitchen Notebook.
Ingredients
1 tbsp olive oil
2 cooking chorizo, around 350g, cut into 2cm chunks
2 onions, diced
1 bay leaf
2 garlic cloves, sliced
1 jar flame-grilled red peppers, drained and roughly chopped
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
750 ml chicken or vegetable stock
Small bunch of parsley, tough stalks removed and roughly chopped

Method
Warm the olive oil over a medium heat in a medium-sized saucepan or casserole dish and sauté the chorizo for a couple of minutes, until it releases its spicy red fat and just begins to take on a little colour.
Remove the chorizo from the pan and reserve in a bowl.
Lower the heat a little and gently fry the onions with the bay leaf and a pinch of salt, stirring from time to time, until soft.
This should take around 15 minutes.
Add the garlic and sauté for a further minute.
Return the chorizo to the pan with the peppers and chickpeas and stir for a minute.
Add the tomatoes and stock and simmer, uncovered, for 15 minutes.
Taste and adjust the seasoning if necessary.
Stir in half of the parsley and serve in warmed bowls with the rest of the parsley scattered over the top, with some crusty bread to mop up the sauce.

Chorizo and Chickpea Soup by Jamie Oliver.

Ingredients
olive oil
150 g iberico chorizo sausage , finely chopped
1 onion , peeled and finely chopped
1 clove garlic , peeled and finely chopped
2 sticks celery , finely chopped
500 g fresh spinach , washed and chopped
8 fresh tomatoes , deseeded and roughly chopped
410 g good-quality tinned cooked chickpeas , drained
1.3 litres organic chicken stock
sea salt
freshly ground black pepper
55 g quality pata negra, Spanish ham or prosciutto , finely chopped
extra virgin olive oil
2 free-range eggs , hard-boiled

Method
I first tasted this soup when I was in Barcelona.
It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing.
The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach.
Definitely give this a go.
You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham.
There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

Put a couple of tablespoons of olive oil into a large pot and add the chorizo.
Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery.
Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions.
Now take the lid off – the smell and colour will be fantastic.
Stir it around and get some colour happening now.
Add your spinach, tomatoes, chickpeas and chicken stock.
Bring to the boil, then lower the heat and simmer for around 40 minutes.
At this point you can remove about a third of the mixture and purée it in a food processor.
Pour it back into the pot, give it a good stir and season to taste with salt and pepper.
Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil.
Divide into bowls and grate some hard-boiled egg on top.
The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.

Chickpea Cacciatore (stew).

Chickpea Cacciatore Recipe on Food52
In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Author Notes: A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange.
Serves 6

1 cup chopped onion
1/2 pound cremini(portabello) mushrooms
3 cloves garlic, minced
3 cups cooked chickpeas
1 can whole tomatoes, crushed with your hands (leave a little texture)
1/4 cup sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons orange zest
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fennel seed
1/4 teaspoon chili flakes

In a large pot, heat 1 tbsp of the olive oil over medium heat.
Add the onions, mushrooms and garlic.
Continue to cook over medium heat until the vegetables are softened (about 10 minutes).
Add a splash of water if the mixture dries out.
Add the remaining ingredients and bring to a boil.
Reduce to a simmer, cover and cook on low for 1 hour.
Serve with polenta, brown rice or quinoa, and freshly chopped parsley.

Chickpea & Sweet Potato Noodle Soup.

Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots
Spicy Chickpea & Sweet Potato Noodle Soup
Serves 4-6

1 Tbsp. coconut oil or ghee
2 tsp. ground turmeric
2 tsp. ground ginger
1 tsp. caraway seeds
1 tsp. hot smoked paprika
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water
3 medium onions
1 tsp. fine grain sea salt
400ml canned whole tomatoes
170g tomato paste (1 small can)
1 ½ cup dried chickpeas OR 3 cups / 500g cooked chickpeas (about 2 cans)
1 cup dried lentils, soaked overnight if possible
1 medium sweet potato
3 slices lemon
5 cups water
½ cup / 20g cilantro, leaves and tender stems only, plus more for garnish
½ cup / 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish
sea salt and freshly ground pepper, to taste
cold-pressed olive oil and lemon wedges for serving

Directions:
1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice.
The next morning, drain and rinse.
Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes.
About 30 minutes into cooking, add about a tablespoon of salt.
Drain and rinse.

2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water.
Let steep for 10-15 minutes.

3. Peel and dice onions.
Heat coconut oil in a large stockpot over medium-high heat.
Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg.
Stir to blend, and cook for 1-2 minutes until fragrant.
Lower the heat to medium, add onions and salt, stir to coat.
Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry).
Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water.
Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them.

4. While the soup is cooking, make the sweet potato noodles.
Scrub the sweet potato well under running water if it is organic, and peel it if it is not.
Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips.
Wash the herbs well, spin dry and roughly chop, removing any tough stems.

5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes.
Season to taste.

6. Ladle out desired amount of hot soup into bowls.
Drizzle each serving generously with olive oil and top with more herbs.
Serve with a wedge of lemon, and enjoy.

Warm spiced cauliflower and chickpea salad with pomegranate seeds.

Simply Nigella Cookbook | Williams-Sonoma Taste

Ingredients
3 tbsp regular olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 small head cauliflower, trimmed and divided into small florets
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
1–2 tbsp harissa, to taste
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
1 tsp sea salt flakes, or to taste
3–4 tbsp pomegranate seeds
large bunch (approximately 100g/3½oz) flatleaf parsley

Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir.
Tip in the cauliflower and toss to coat.
Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes.
Don’t wash out the bowl you’ve been using.
Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls.
Toss to coat.
Add the tomatoes to the bowl, and stir to mix.
Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower.
Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls.
Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and serve.

Chickpea and pasta soup.

from Anna del Conte
If you are using canned chickpeas, then start the soup with part two!
I have also replaced ditalini (pasta) for orzo.
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.

Serves 12
130g dried chickpeas
1 tsp bicarbonate of soda
1 tbsp flour
1 tbsp salt

1 litres vegetable stock or water
1 rosemary sprigs
3 garlic cloves, peeled and bruised

40ml extra virgin olive oil
100g skinned fresh tomatoes, seeded
100g small tubular pasta such as ditalini
parmesan cheese for grating
chilli oil and flat-leaf parsley, optional

Put the chickpeas in a bowl and cover with plenty of water.
Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste.
Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours - preferably 24.

When the chickpeas have doubled their weight (you don't have to get your scales out: trust your eyes) they are ready to be cooked.
Drain and rinse.
Put them in a large stockpot and add the vegetable stock or the same quantity of water.
Tie the rosemary sprigs in a muslin bag and add to the stockpot.

Add the garlic to the stockpot and pour in half the oil.
Cover the pan tightly and bring to the boil.
Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two to four hours.
Do not uncover the pan for the first hour and a half, or the chickpeas will harden.
For the same reason, do not add any salt until the chickpeas are nearly ready.

Part two:
When the chickpeas are tender, remove the garlic and the rosemary bundle.

- Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice.
- Stir well, add salt and pepper to taste and cook for a further 10 minutes or so.
This is the point at which you should stop when you're cooking the soup in advance.
In which case, when you want to eat it, put it back on the hob and reheat it, so that you can proceed to the final step, which is to cook the pasta.

Before you add the pasta, check that there is enough liquid in the pan.
You may have to add some boiling water.
Now, add the pasta and cook till al dente.
I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to.
But do pour some of the remaining oil into the pot of soup, and drizzle some more into each bowl after you've ladled in the soup.
Put the Parmesan on the table with a grater.

Spring Turnip Soup with Garlic Chickpea Croutons.

Recipe: Spring Turnip Soup with Garlic Chickpea Croutons — Recipes from The Kitchn | The Kitchn:

Serves 4 to 6
For the garlic chickpea croutons:
1 1/2 cups cooked chickpeas (if from a can: rinsed, drained, and patted dry)
2 teaspoons garlic powder
1 1/2 tablespoons olive oil
Pinch of fine sea salt

For the soup:
2 tablespoons olive oil
2 large leeks, diced, white and light green parts only
4 cloves of garlic, minced
3 medium-sized turnips, scrubbed and cut into 1-inch pieces
1 large russet potato, scrubbed and cut into 1-inch pieces
3 teaspoons chopped fresh thyme
1/2 teaspoon paprika
5-6 cups vegetable stock (plus more if needed)
Salt and pepper, to taste

To make the chickpea croutons, preheat the oven to 200°C.
In a large bowl, toss the chickpeas with the garlic powder, olive oil, and salt.
Spread in a single layer on a parchment-lined baking sheet and bake in the oven until golden and crisp, 20 to 25 minutes.
Toss the chickpeas halfway through cooking time.
Remove from oven and set aside to cool.

To make the soup, heat olive oil in a large soup pot over medium-high heat.
Add the leeks and sauté until soft, about 5 minutes.
Stir in the garlic and cook for one more minute.
Add the turnips, potatoes, thyme and paprika.
Stir until the vegetables and spices are combined.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer until vegetables are tender, about 25 minutes.

Puree the soup with an immersion blender (or carefully transfer the soup to a high speed blender and puree).
Add more stock or water if soup is too thick.
Season to taste with salt and pepper.

To serve, lade soup into each bowl and top with garlic chickpea croutons and a pinch more of salt and pepper if needed.

Recipe Notes
Feel free to add your favorite herbs if you are not a thyme lover.
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