Galician Garbanzo Soup
|Galician Garbanzo Soup|
Fast and cheap, this soup will warm you on a cold day!
- 3 (15-ounce) cans garbanzo beans (chickpeas), divided
- 4½ cups vegetable broth or water (or a combination), divided
- 1 tablespoon olive oil
- 2 heaping cups chopped onion
- 1 tablespoon minced or crushed garlic
- 1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)
- 1 medium carrot, diced
- 1 medium stalk celery, diced
- Salt, to taste
- 1 bay leaf
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- A thread or two of saffron (optional)
- ½ cup green peas (fresh or frozen)
- 3 tablespoons red wine vinegar
- 2 medium-sized ripe tomatoes, peeled and seeded - or 1 cup chopped canned tomatoes
- Freshly ground black pepper and cayenne pepper, to taste
- Minced fresh basil, for garnish
- Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a Blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.
- Place a soup pot or Dutch Oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.
- Add onion and sauté over medium heat for about 5 to 8 minutes, or until onion is translucent.
- Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.
- Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.
- Bring to boil, then lower the heat.
- Cover and simmer for about 30 minutes, stirring occasionally.
- Stir in the remaining garlic, plus the peas, vinegar, and tomato.
- Taste to correct salt.
- Add black pepper and cayenne.
- Simmer for only about 5 minutes longer.