Middle Eastern Garbanzo Soup Recipe

Name: Middle Eastern Garbanzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
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
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
Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
6
Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.

871

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 tablespoons olive oil (divided), 1 large onion, diced, 1 carrot, diced, 1 stalk celery, including tops and leaves, diced, and more.

Yes, Middle Eastern Garbanzo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Garbanzo Soup

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