Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chickpea and Winter Squash Soup Recipe
    Lost? Site Map

    Chickpea and Winter Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Pamplemoussee's Note:

    This soup isn't a puree like with most winter squash soups. I don't have an immersion blender or a regular blender, so I left the veggies chunky (in a small, spoonable dice.) I'm sure it's just a good (maybe better) all blended up. I served this with brown rice on the side because I didn't want the soup to be too thick.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    soup

    Units: US | Metric

    • 3 -4 cups chopped winter squash (like butternut)
    • 1 cup chopped carrot
    • 1 (15 ounce) can chickpeas
    • 1 1/2 tablespoons minced garlic
    • 1 teaspoon cumin
    • 2 tablespoons yellow curry powder (more or less to taste)
    • 1/2 teaspoon cayenne powder
    • 2 cups chicken stock or 2 cups vegetable stock
    • 1 -2 cup water (for desired consistency)
    • 1 cup frozen spinach (unthawed)
    • salt and pepper

    Directions:

    1. 1
      Begin by sauteing root veggies.
    2. 2
      When soft (after about five or ten minutes) add garlic, cook about 1 minute.
    3. 3
      Add chickpeas, drained but unrinsed.
    4. 4
      Add salt, pepper, cumin, curry, and cayenne powder.
    5. 5
      Add stock and water.
    6. 6
      Cook twenty minutes with lid on.
    7. 7
      Add frozen spinach.
    8. 8
      Cook another ten minutes until spinach has thawed into soup.
    9. 9
      Salt and pepper to taste.
    10. 10
      Serve with rice or pasta.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chickpea and Winter Squash Soup

    Serving Size: 1 (450 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.4
     
    Calories from Fat 32
    13%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.6 mg
    1%
    Sodium 545.7 mg
    22%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 9.1 g
    36%
    Sugars 5.5 g
    22%
    Protein 11.5 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites