Middle Eastern Garbanzo Soup
- Ready In:
- 5 tablespoons olive oil (divided)
- 1 large onion, diced
- 1 carrot, diced
- 1 stalk celery, including tops and leaves, diced
- 1⁄2 cup fennel bulb, sliced thinly
- 4 garlic cloves, minced
- 2 teaspoons cumin seeds
- 1 teaspoon fresh thyme
- 1⁄4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 6 cups garbanzo beans, cooked (divided)
- 1 cup vegetable broth (chicken style preferred)
- 3 cups chickpea liquid (from cooking dry beans) or 3 cups water
- 1 (14 ounce) can diced tomatoes (with liquid)
- 1 small potato, diced
- 1⁄2 teaspoon ground coriander
- 1⁄3 teaspoon ground mustard
- 1 zucchini, diced
- 1 garlic clove, crushed
- 1 teaspoon mustard seeds
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon red wine vinegar
- Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften.
- While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
- To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn.
- Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender.
- Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
- Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.
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