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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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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Greek chickpea stew | Akis Petretzikis
Greek chickpea stew | Akis Petretzikis
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Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
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Creamy vegan Chickpea and rice soup! Perfect fall dish!
Hello there family, as promised I’m back with my @mccormickspice family bringing you another amazing recipe as we continue celebrating World Vegan Month this week!! Today’s recipe is creamy chickpea soup and honey it’s right on time for the fall! For the full recipe and more you can head on over to McCormick.com. Don’t forget to tag me in your post when you make this delicious recipe! Love y’all and enjoy! #ad #mccormickpartner #tabithabrown
Try this Satisfying, Healthy Garbanzo Bean Soup with Tomatoes and Spinach Recipe!
this delicious Garbanzo Bean Soup with Tomatoes and Spinach! It has all healthy ingredients and is easy to make. It is a very hearty, satisfying soup that everyone will love! Serve this Garbanzo Bean Soup with Tomatoes and Spinach as a main dish or side dish. It In this cooking video Karen Breyer will show you step-by-step how to make this Garbanzo Bean Soup with Tomatoes and Spinach recipe. Watch this cooking video and make this tasty Garbanzo Bean Soup with Tomatoes and Spinach today!
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PRINT RECIPE for Garbanzo Bean Soup with Tomatoes and Spinach:
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RECIPE: Garbanzo Bean Soup with Tomatoes and Spinach
INGREDIENTS:
2 - 3 teaspoons olive oil
2 cups onion, chopped
2 - 3 teaspoons garlic, minced
6 cups water
6 teaspoons chicken broth seasoning, instant (regular or vegan)
2 15 ounce cans garbanzo beans, rinsed and drained
14.5 ounce can tomatoes, diced
10 ounce package spinach, chopped (frozen and thawed)
1/2 - 1 teaspoon Kosher salt (or to taste)
1/4 - 1/2 teaspoon pepper, ground (or to taste)
1/4 cup Parmesan cheese, grated (or to taste)
INSTRUCTIONS:
1: Heat oil in a large saucepan.
2: Add onions and garlic. Cook until onions are soft. Stir frequently.
3: Add water, chicken broth seasoning, beans and tomatoes. Stir together.
4: Bring to a boil. Reduce heat and simmer 15 minutes.
5: Stir in the spinach, salt and pepper. Heat through.
6: Spoon into bowls. Top with Parmesan cheese.
NOTES:
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