Galician Garbanzo Soup
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Galician Garbanzo Soup
  Soups    Beans    Vegetarian  
Last updated 6/12/2012 1:28:50 AM. Recipe ID 64372. Report a problem with this recipe.
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Fast and cheap, this soup will warm you on a cold day!


    * 3 (15-ounce) cans garbanzo beans (chickpeas), divided
    * 4½ cups vegetable broth or water (or a combination), divided
    * 1 tablespoon olive oil
    * 2 heaping cups chopped onion
    * 1 tablespoon minced or crushed garlic
    * 1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)
    * 1 medium carrot, diced
    * 1 medium stalk celery, diced
    * Salt, to taste
    * 1 bay leaf
    * 2 teaspoons dry mustard
    * 2 teaspoons ground cumin
    * A thread or two of saffron (optional)
    * ½ cup green peas (fresh or frozen)
    * 3 tablespoons red wine vinegar
    * 2 medium-sized ripe tomatoes, peeled and seeded - or 1 cup chopped canned tomatoes
    * Freshly ground black pepper and cayenne pepper, to taste
    * Minced fresh basil, for garnish


   1. Rinse and thoroughly drain garbanzo beans. Place about 2/3 of them in a Blender or food 
processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.
   2. Place a soup pot or Dutch Oven over medium heat and wait for about a minute. Add olive oil 
and swirl to coat the pan.
   3. Add onion and sauté over medium heat for about 5 to 8 minutes, or until onion is 
   4. Add half the garlic plus the potato, carrot, and celery and about 1/8 teaspoon salt, and 
sauté over medium-low heat for 5 to 8 minutes.
   5. Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, 
mustard, cumin, and saffron.
   6. Bring to boil, then lower the heat.
   7. Cover and simmer for about 30 minutes, stirring occasionally.
   8. Stir in the remaining garlic, plus the peas, vinegar, and tomato.
   9. Taste to correct salt.
  10. Add black pepper and cayenne.
  11. Simmer for only about 5 minutes longer.

Tips, Notes, and Variations

    * Serve topped with minced fresh basil.
    * Serve with a green salad decked out with a mustard-themed dressing, thick slices of 
pumpernickel bread, and a light Pinot Noir.
    * Vegetable broth comes in 1 quart boxed in most supermarkets. Choose a gluten-free one if 
your require, or make your own stock.

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Recipe ID 64372 (Nov 18, 2007)

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