RCI-VG.004.0035.001

Galician Garbanzo Soup

Name: Galician Garbanzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 unit (15-ounce) cans garbanzo beans (chickpeas) (divided); 4½ cups vegetable broth or water (or a combination) (divided); 1 tablespoon olive oil; 2 unit 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); 1 unit Salt (to taste); 1 unit bay leaf; 2 teaspoons dry mustard; 2 teaspoons ground cumin; 1 unit A thread or two of saffron (optional); ½ cup green peas (fresh or frozen); 3 tablespoons red wine vinegar; 2 unit medium-sized ripe tomatoes (peeled and seeded - or 1 cup chopped canned tomatoes); 1 unit Freshly ground black pepper and cayenne pepper (to taste); 1 unit Minced fresh basil (for garnish)

American cuisine | Spanish cuisine | Vegetarian Cuisine | beans | Soups Fast and cheap, this soup w

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

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.

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.

Add onion and sauté over medium heat for about 5 to 8 minutes, or until onion is translucent.

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.

Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.

Bring to boil, then lower the heat.

Cover and simmer for about 30 minutes, stirring occasionally.

Stir in the remaining garlic, plus the peas, vinegar, and tomato.

Taste to correct salt.

Add black pepper and cayenne.

Simmer for only about 5 minutes longer.

Galician Garbanzo Soup

Ingredients

Method

What Makes This Variant Distinct