Middle Eastern Garbanzo Soup

1. 1

   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.

2. 2

   While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).

3. 3

   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.

4. 4

   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.

5. 5

   Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.

6. 6

   Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.

* Per serving · 4 servings · Values may vary.