Galician Garbanzo Soup (Recipe)

September 12, 2012 - Comment

I found this recipe in another of the Moosewood cookbooks– The Enchanted Brocoli Forest. I like bean soups and soups with exotic seasonings, so I thought I might like this one. I cooked it, and I like it. It’s got a lot of flavors going on, but I think that’s a good thing. Try it

I found this recipe in another of the Moosewood cookbooks– The Enchanted Brocoli Forest. I like bean soups and soups with exotic seasonings, so I thought I might like this one. I cooked it, and I like it. It’s got a lot of flavors going on, but I think that’s a good thing. Try it and report back what you think.

Galician Garbanzo Soup, Serves ~8
6 cups Garbanzos (I used 1 bag dried garbanzo beans, soaked overnight and cooked for 1 hr)
4 1/2 cups water
1 T Oil
2 cups chopped onion
6 cloves garlic, minced
1 potato, diced
1 carrot, diced
1 stalk celery, diced
1 1/2 tsp salt
1 bay leaf
2 tsp dry mustard
2 tsp cumin
2 tsp basil
black pepper to taste
cayenne pepper to taste
1/2 cup peas (frozen is fine)
3 T red wine vinegar
1 can diced tomatoes

1.) Puree 2/3 of the garbanzos in a blender with plenty of water. Set the rest of the cooked garbanzos aside.

2.) Sautee onion, 1/2 the garlic, the potato, carrot and celery in olive oil in the bottom of your soup pot for ~10 minutes.

3.) Add the garbanzo puree and the seasonings. Simmer gently for ~ 30 minutes.

4.) Add remaining garlic, peas, tomato, vinegar. Simmer ~5 minutes. Eat.

Note: In the picture there is rosemary used as a garnish. However, after I took the picture I ate the soup and the rosemary did not taste very good in there. If you want to garnish, try something else: toasted cumin seeds, yogurt, parsley, etc.

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