How To make Garbanzo Bean Soup
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion
finely diced
1 small carrot :
finely diced
1 stalk celery -- finely diced
9 C broth
1/4 C fresh lemon juice
To serve: 2/3 C sour cream
3 T chopped fresh dill
Supposedly serves 9, what an odd number to see in the servings... 1. Place the garbanzo beans in a bowl, cover with 3 inches of water and soak for at least 8 hours or up to 10. Or for a quick cooking method, cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.
(What a lot of fuss..no wonder folks don't use dry beans....the easiest way is to soak your beans one night (in the fridge in warm weather so they don;t ferment), pour off the cooking water, dump into crock pot, cover with water, can add a piece of kombu, a sea veggie, and cook on low all day. drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take the bag out and dump into soup pot with everything else.)
2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5 min, Add carrots and celery and cook another 5 mint.
(Again I wouldn't bother, I'd swipe out the bottom of the pot with my trusty pastry brush and a little bit of oil, add the stuff and cook gently till softened)
3. Add the drained beans and 6 C broth. Cover, raise heat to high and bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.
(This is too much like work...I'd dump it into a crockpot and forget about it for a few hours)
4. Puree
5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot, Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place a dollop of sour cream ( I'd use non fat plain yoghurt but one could use fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and pour hot soup into the bowls.
To freeze: Allow the pureed beans to cool to room temp. Refrigerate until thoroughly chilled then freeze up to 6 months. To serve, defrost and finish as in Step 5.
of course, I'd put garlic into this soup or serve it with Garlic Bread by the Empress of Garlic and a salad. Comments by Gloriamarie
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Cuban Chick peas stew | Potaje de Garbanzos / #Potajedegarbanzos #comidaCubana #recetaCubana
One cup of chickpeas
1 chorizo sausage
1/4 Ñame or 2 potatoes
1 chicken cube
4 oz tomato sauce
1/4 cup white wine (optional)
1/2 Green pepper
1 onion
1 Bayleaf
1/2 tsp cumin
1 Tbsp Oregano
1 -2 Tbsp Sazon completa
1 chicken bouillon cube
3 cup of water
????????????????????????
1 taza garbanzos
1 chorizo
1/4 ñame o 2 papas
1 cubito de pollo
4 onzas salsa de tomate
1/4 taza de vino seco (opcional)
1/2 aji verde
1 cebolla
1 hoja de laurel
1 crta comino
1 Cda Orégano
1 -2 Cda Sazón completa
1 cubito de pollo
3 taza de agua
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
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???? MY KITCHEN ESSENTIALS
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QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
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Chickpea Soup | Everyday Gourmet S10 Ep60
As seen on Everyday Gourmet.
Chickpeas soup: simple, creamy and simple to make!
INGREDIENTS
500g (1 pound) cooked chickpeas;
500g (1 pound) pumpkin;
1 onion
1 medium potato;
1 small carrot;
1 medium tomato;
45ml (3 tbsp) olive oil;
Salt and pepper;
Fresh parsley, chopped.
METHOD
1. Peel all the vegetables and cut them into cubes.
2. Preheat olive oil in a medium pot with a thick bottom. Add olive oil and cook carrots and onions for 10 minutes.
3. Add pumpkin and potatoes, season with salt and pepper, then pour water over just to cover the vegetables. Cook for 30 minutes on medium-low heat.
4. Add chopped tomato and parsley, bring to a boil, and remove from heat.
5. Serve right away, drizzled with olive with 2 slices of ciabatta bread.
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