pasta and chickpea soup with picada - crockpot

[Guest guest]

* Exported from MasterCook *

 

Pasta and Chickpea Soup with Garlic Almond Picada

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/2 pound onion (about 2 medium) -- finely chopped

4 cloves garlic -- minced

1 tablespoon dried Italian herb seasoning

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon cracked black pepper

28 ounces canned tomatoes with juice -- coarsely chopped

2 cups cooked chickpeas -- see tip

6 cups vegetable or chicken stock

1 cup macaroni or small pasta

1 pound fresh spinach leaves -- coarsely chopped

(or 10-oz frozen spinach)

~Garlic Almond Picada~

2 tablespoons olive oil

1/4 cup blanched almonds

3 cloves garlic -- chopped

1/4 cup chopped parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

2 slices white bread (1/2-inch thick) -- crusts removed

cut into 2-inch pieces

3 tablespoons freshly grated parmesan cheese

 

1. SKILLET: heat oil over medium. Add onion and cook until soft. Add garlic,

Italian seasoning, cayenne, salt and pepper and cook, stirring, for 1 minute.

Add tomatoes and chickpeas and bring to a boil.

 

2. CROCKPOT: Transfer mixture to slow cooker stoneware. Add stock, cover and

cook: LOW for 8 to 10 hrs; HIGH for 4 to 5 hrs.

 

3. PASTA POT: Cook pasta in boiling salted water until tender but firm. Drain

well and add to the slow cooker along with the spinach. Stir well. Cover and

cook HIGH for 20 minutes, or until spinach is cooked.

 

4. GARLIC ALMOND PICADA:

* In a skillet, heat oil over medium heat. Add almonds and cook, stirring until

nicely browned. Remove with a slotted spoon and place in a FOOD PROCESSOR.

* To the skillet, add garlic, parsley, salt and pepper; cook, stirring, for 1

minute. Add bread, adding more oil, if required and cook, turning, until nicely

browned on all sides.

* Transfer to FOOD PROCESSOR; add parmesan and puree to a mealy consistency.

 

5. When ready to serve, spoon soup into individual bowls and pass the picada,

allowing people to help themselves.

 

EACH with Picada: 290 Calories; 12g Fat (36.7% calories from fat); 11g Protein;

37g Carbohydrate. Without: 206 Calories; 6g Fat (24.1% calories from fat); 8g

Protein; 33g Carbohydrate

 

TIP - When using canned beans, note that a 15.5-oz can of chickpeas contains 1

3/4 cups drained peas.

 

Description:

" Picada is fried and pureed bread, almond, garlic, cheese, parsley, etc. "

Yield:

" 8 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 290 Calories; 12g Fat (36.7% calories

from fat); 11g Protein; 37g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol;

1350mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2

Fat.

 

NOTES : A picada is a mixture of fried bread, almonds and garlic used to thicken

and flavor Spanish dishes. Used in soups, stews, sauces. The Picada is optional:

it is added at table by each diner.

 

Nutr. Assoc. : 0 4288 0 20101 0 0 0 2470 346 0 848 1423 0 0 0 0 0 0 0 0 1625 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Health-e-Cookbooks: http://home.earthlink.net/~kitpath/