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Chickpea Soup Forever

 
One serving costs about $6.87 One serving costs about $6.87 One serving costs about $6.87

$6.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,dairy-free,healthy,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

Need a dairy free main course? Chickpea Soup Forever could be a tremendous recipe to try. This recipe makes 1 servings with 2651 calories, 110g of protein, and 154g of fat each. For $6.87 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. This recipe from Foodista requires celery, tomato paste, garlic, and onion. Autumn will be even more special with this recipe. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns an amazing spoonacular score of 89%. Similar recipes are Forever and Completely, Best Friends Forever Brownies, and Ooops, sorry, but nothing lasts forever.

Ingredients

Servings:
some
some chickpea
chickpea
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 small
1 small onion
onion
2 cloves
2 cloves garlic
garlic
1 stick
1 stick celery
celery
1
1  carrot
carrot
1 sprig
1 sprig rosemary
rosemary
1
1  chicken stock
chicken stock
0.11 oz
0.11 oz canned chickpeas
canned chickpeas
7.06 oz
7.06 oz pasta
pasta
2 Tbsps
2 Tbsps tomato paste
tomato paste
1 small
1 small red chilli
red chilli
5.29 oz
5.29 oz spinach
spinach
4
4  pork sausages
pork sausages
some chickpea
some
chickpea
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 small onion
1 small
onion
2 cloves garlic
2 cloves
garlic
1 stick celery
1 stick
celery
1  carrot
1
carrot
1 sprig rosemary
1 sprig
rosemary
1  chicken stock
1
chicken stock
0.11 oz canned chickpeas
0.11 oz
canned chickpeas
7.06 oz pasta
7.06 oz
pasta
2 Tbsps tomato paste
2 Tbsps
tomato paste
1 small red chilli
1 small
red chilli
5.29 oz spinach
5.29 oz
spinach
4  pork sausages
4
pork sausages

Equipment

immersion blender
immersion blender
frying pan
frying pan
bowl
bowl
ladle
ladle
pot
pot
immersion blender
immersion blender
frying pan
frying pan
bowl
bowl
ladle
ladle
pot
pot


Instructions

Heat the olive oil in a heavy-bottomed pot and add the onion, garlic, celery, carrot and rosemary. Cook on a very low heat until the vegetables are soft and the onion translucent, about 15 to 20 minutes (you want them to take as long as possible to go soft, without letting them brown this is the secret to bringing out their flavour). Add half the stock (500ml) to the pot, as well as half the chickpeas and all of the pasta. Allow to simmer until the pasta is cooked. In the meantime, warm the remaining stock and chickpeas together in a separate pot, then liquidise using a handheld blender. Pour this into the main pot, as well as the tomato paste and chilli, and stir to combine. Add the spinach and allow to simmer for 20 to 30 minutes. While the soup is simmering, squeeze out the pork sausage filling into a non-stick frying pan and fry until nicely browned. Break up the pork mince into chunks (consistency doesnt really matter; I like to have a combination of chunks and lots of little golden pork crumbs). If the soup is too thick, add a little water or stock until it reaches a desirable consistency you dont want it to be watery, but you dont want it to be stodgy, either. Season to taste. Ladle the soup into bowls, drizzle with a little extra virgin olive oil, top with the pork and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.86
Ingredient
some chickpea
2 tablespoons extra virgin olive oil
1 small onion
2 cloves garlic
1 stick celery
1 carrot
1 sprig rosemary
200 grams pasta
2 tablespoons tomato paste
1 small red chilli
150 grams spinach
4 pork sausages
Price
$0.17
$0.33
$0.15
$0.13
$0.15
$0.11
$0.01
$0.43
$0.13
$0.40
$1.34
$3.51
$6.86

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
2650 Calories
110g Protein
154g Total Fat
203g Carbs
100% Health Score
Limit These
Calories
2650
133%

Fat
154g
238%

  Saturated Fat
44g
279%

Carbohydrates
203g
68%

  Sugar
23g
26%

Cholesterol
325mg
108%

Sodium
3347mg
146%

Get Enough Of These
Protein
110g
221%

Vitamin K
776µg
740%

Vitamin A
25719IU
514%

Manganese
4mg
229%

Selenium
134µg
192%

Vitamin C
130mg
158%

Vitamin B3
28mg
143%

Folate
531µg
133%

Vitamin B6
2mg
132%

Phosphorus
1311mg
131%

Vitamin B1
1mg
119%

Zinc
15mg
103%

Potassium
3548mg
101%

Magnesium
372mg
93%

Iron
16mg
90%

Fiber
21g
87%

Copper
1mg
82%

Vitamin E
10mg
71%

Vitamin B2
1mg
69%

Vitamin B12
3µg
64%

Vitamin B5
4mg
48%

Vitamin D
5µg
39%

Calcium
355mg
36%

covered percent of daily need

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