MIDDLE EASTERN GARBANZO SOUP

Middle Eastern Garbanzo Soup image

Provided by Shazzypupp

Time 50m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 23

5 tablespoons olive oil (divided)
1 large onion, diced
1 carrot, diced
1 stalk celery, including tops and leaves, diced
1/2 cup fennel bulb, sliced thinly
4 garlic cloves, minced
2 teaspoons cumin seeds
1 teaspoon fresh thyme
1/4 teaspoon crushed red pepper flakes
1 bay leaf
6 cups garbanzo beans, cooked (divided)
1 cup vegetable broth (chicken style preferred)
3 cups chickpea liquid (from cooking dry beans) or 3 cups water
1 (14 ounce) can diced tomatoes (with liquid)
1 small potato, diced
1/2 teaspoon ground coriander
1/3 teaspoon ground mustard
1 zucchini, diced
1 garlic clove, crushed
1 teaspoon mustard seeds
1 tablespoon lemon juice
salt and pepper
1 tablespoon red wine vinegar

Steps:

Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften.
While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn.
Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender.
Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.

Nutrition Facts : Calories 452.2, Fat 14.7, SaturatedFat 1.9, Sodium 744.5, Carbohydrate 68.4, Fiber 13.6, Sugar 4.6, Protein 14.4

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