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Galician Garbanzo Soup

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Spanish cuisine | Vegetarian Cuisine | beans | Soups

Prep: 0 min Cook: 0 min Servings: 6 Difficulty: medium

Categories: Soup, Vegetarian, Gluten-free

Tags: inexpensive, low-gi, medium difficulty, naturally gluten-free, recipes for soup, recipes using bay leaf, recipes using carrot, recipes using cayenne, recipes using celery, recipes using chickpea, recipes with metric units, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGalician_Garbanzo_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGalician%20Garbanzo%20Soup&oldid=4615180

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 cans (45 oz / 1.26 kg) garbanzo beans, 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
  • 1–2 threads 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

Directions

  1. Rinse and thoroughly drain garbanzo beans. Place about ⅔ 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 5–8 minutes, or until onion is translucent.
  4. Add half the garlic plus the potato, carrot, and celery and about ⅛ 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.

Notes

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.