How To make Lemon Soup w/Garbanzo Beans
6 cups chicken broth
1 15-16 oz can garbanzo beans
rinsed and drained
6 garlic cloves :
chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
pinch cayenne pepper 2 tablespoons chopped fresh mint
Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice until well-blended. Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir over medium-low heat until heated through, about 5 minutes. (Do not boil.) Add cayenne. Season with salt. Ladle into bowls, sprinkle with mint.
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Vegan Chickpea Soup with Lemon (Greek Revithia) | Non Dairy & Gluten Free
Hello Everyone :) Thank you for waiting and coming to see my new video!
Today's recipe is delicious ...Vegan Chickpea Soup with Lemon (Greek Revithia)
Savor the Mediterranean delight of Greek Revithia soup - Tender chickpeas in a lemon-infused broth, a vegan symphony of flavors and comfort!
Full recipe here:
Ingredients:
1/4 cup olive oil
2 finely chopped celery strips (ribs)
1 finely chopped red bell pepper
1 finely chopped large red or white onion (or 2 small ones)
2 finely chopped medium-size carrots (or 1 large)
4 minced garlic cloves
2 lemons’ zest
1/2 teaspoon of cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground coriander
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 tablespoon of salt
1/2 teaspoon of ground black pepper
600 g of chickpeas (soaked overnight)
1 liter of vegetable broth or water
2 lemons’ juice
1 bunch of dill
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Chickpea Soup with Carrots both delicious and nutritious | Fresh Piato
Easy and healthy chickpea soup with carrots that is both delicious and nutritious!
✔ Ingredients: (serve 6-8)
◾ 500g Chickpeas
◾ 2 Carrots, peeled
◾ 1 Carrot, cubed
◾ 2 medium Potatoes, peeled
◾ 1 big Onion, finely chopped
◾ 3 Tbsp Olive Oil
◾ 1.2L Water, for boiling the chickpeas (about 4 cups)
◾ 1 cup Carrot broth or Water, for the soup
◾ Juice of 2 Lemons
◾ Salt and Pepper to taste
My measuring cup is 300ml
Recipe / Συνταγή:
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Ελληνικά ►
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00:00 - Fresh Intro
00:12 - Ingredients preparation
00:26 - How to boil the chickpeas
01:17 - How to boil the carrot and make the broth
01:37 - How to make the sauce for the soup
02:47 - How to combine /finalize the soup and serve it
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Hello, I'm Christina, a home cook with a passion for cooking ???? On this channel you will find sweet and savory recipes paired with food inspiration for everyday cooking focusing on Greek and Mediterranean cuisine. Turn ON the subtitles in your language for additional instructions and tips. Stay Fresh, and let's get cooking!
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Lifelong - Anno Domini Beats
Chickpeas soup with lemon. Greek recipe. Vegetarian soup full in proteins and fibers.
The chickpeas soup with lemon is a greek recipe and it's a very nutricious and healthy food. The chickpeas are very rich in proteins and fibers.
Ingredients:
- 3 x 400g cans of chickpeas
- 3 medium onions
- 3 garlic cloves
- 2 big carrots
- 3 stalks of cellery
- zest of 1 lemon
- oil olive
- juice of 2 lemons
- 2-3 branches of thyme
- 1 branch of rosemary
- sald and pepper
Music:
Orzo Lemon Soup with Chickpeas
Tender orzo and chickpeas, fresh veggies and a lemon kick make this vegan orzo lemon soup recipe a MUST TRY. Pair with bread or salad for a satisfying meal!
Full Recipe:
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Greek lemon soup with chickpeas & rice
Greek lemon soup with chickpeas & rice
Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it — as I do here — with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.