This delicious and simple Garbanzo (Chickpea) Soup, takes advantage of the affordable simple legume. This mostly overlooked protein is turned into a delicious soup, full of flavor and nutrients. They are an excellent source of protein, carbohydrate, fiber, B vitamins, and some minerals. Currently they are approximately $1.50 a pound and this recipe will make 6 servings, so for a few dollars you can make enough soup for dinner and the rest is frozen for another day! Take advantage of this versatile bean.
Just a few simple ingredients, this soup is so easy and fast to make. A few ingredients and you are off to the stove! Express Your Love Through Food!
Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley and a drizzle of EVVO, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!
INGREDIENTS
1 pound of dried Garbanzo Beans
2 large Carrots shredded
2 Large Onions shredded
2 Celery Stalks shredded
3 Tbsp Extra Virgin Olive Oil
3 Cloves Garlic smashed
2-3 fresh Sage Leaves
1-2 sprigs Thyme
5 sprigs Flat Leaf Parsley
1 Tsp Salt
1/2 Tsp Pepper
2 Knorr Chicken Bouillon in 4-6 cups Water or 4-6 cups Chicken or Vegetable Stock
For SOAKING BEANS
4 cups of water, 1 tablespoon salt and 1 tablespoon baking soda.
FOR SERVING
Serve with heaping dollop of Whole Greek Yogurt or Sour Cream
Sprinkle with Fresh Parsley and drizzle of Extra Virgin Olive Oil
INSTRUCTIONS
Rinse garbanzo beans and place in a bowl cover with warm water with 1 Tlbs. salt and 1 Tlbs. baking soda. Soak for 12 hours or overnight. Drain and rinse when ready to use.
Using a food processor or hand box grater, grate carrots, celery and onions. Heat olive oil in a stock pot until shimmering and add shredded onion, carrots and celery. Sauté on medium high until vegetables are beginning to become soften. Do not burn or brown. Reduce heat to medium and add whole smashed garlic and sauté for a few minutes until garlic is fragrant. Add garbanzo beans and stir in 4 cups of chicken or vegetable stock, just enough to cover the beans, add more stock during cooking as needed. Bring to a boil and reduce heat to a simmer. Add sage leaves.
Simmer until garbanzo beans are soft about 2 hours. Taste and adjust salt and pepper to your liking. Because the vegetables were grated the soup will automatically thicken. Add a little stock if the soup is getting too thick for your liking. Taste and adjust salt and pepper. Because I used two chicken bouillon cubes my soup did not need any added salt.
Serve with a dollop of sour cream or Greek yogurt. Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!
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