One of my favorite super fast and easy meals is this Chickpea Soup. If you have canned garbanzo beans, it takes less than 30 minutes start to finish. It is so light and yet satisfying at the same time. There is a beautiful creaminess that makes you wonder if it is a cream soup, which it is not. My family loves the light fresh taste, and when I served this at a dinner party the recipe was requested and people could not believe how simple it is. Little Man calls it hummus soup, and he isn’t far off.
1 TBS olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 cups of garbanzo beans/ chickpeas
4 cups vegetable broth, or water
1 bay leaf
1 tsp salt
1/2 cup cilantro and/or italian parsley, chopped
Heat the oil on medium high in a soup pot. Chop the onion and garlic. Saute the onion until it turns golden. Add the garlic and saute another two minutes.
If you are using canned garbanzo beans drain and rinse them. Two cans will give you 3 cups of beans. I like to cook beans from scratch, it saves so much money. I do it in my slow cooker. Last night I put the beans in the slow cooker, covered them in water, and soaked them overnight. This morning I drained them, put them back in the slow cooker and covered with lots of water. I turned it to high and set it for 6 hours. Most beans only take 4 hours on high, but garbanzo’s cook longer. I went to work and when I came home they were ready for me. I freeze the left overs and then when I want to make a quick hummus or sauce, I just defrost and go. Almost as convenient as canned, and I think they taste better too.
Add you chickpeas, and the 4 cups of broth. This is one aseptic container. You can also use water, or water and a bullion cube. Add a bay leaf. Bring to a boil, then reduce the heat to simmer, cover and wait 15 minutes.
After the 15 minutes are up, blend the soup in two batches in a blender. You can also use a food processor, but you have to do smaller batches or it will leak. I got a new food mill for Christmas, and I am currently kicking myself that I did not try it out on this recipe! I’ve always used the blender and it turns out great. Make sure to blend for a minute or so to really cream it.
Put the soup back in the pot, add the salt and the chopped herbs. I used half cilantro and half italian parsley. I love the peppery bite of parsley, but my heart belongs to cilantro. I truly don’t understand cilantro haters. I sort of hold it against Ina Garten. (don’t tell her) I mean, she put basil in chili instead of cilantro! I have heard that to some people cilantro tastes like soap. I feel very sorry for those people. Anyway, use what you like or what you have around. You can even omit it, and the soup it still delicious.
|I love the little green flecks in the golden soup
If you have 10 minutes let the soup rest to mingle the flavors. We served this soup as a starter with homemade falafel. Sort of a middle-eastern theme, in honor of the Jasmine Revolution.