Garbanzo Bean Soup

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  • 3 15 1/2oz. cans garbanzo beans, drained
  • 4 C. chicken or vegetable stock
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 45 cloves garlic, chopped
  • 2 Tbls. olive oil (plus more to drizzle on top)
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dried parsley
  • 1 Tbls. tahini (optional, I added it but if you don’t have any, don’t use it)
  • Salt & Pepper, to taste

To drizzle on top your bowl of soup:

  • sumac – a hefty pinch
  • squeeze of fresh lemon juice
  • olive oil
  • chopped fresh parsley


  1. Heat 2 tbls. olive oil in soup pot. Add onions, celery, salt (about 1/4-1/2 tsp.) and several grinds of fresh ground black pepper. Saute until soft and golden.  Add garlic and sauté a minute or so more.
  2. Add cumin, coriander and cayenne. Stir to combine and coat the vegetables..
  3. Add stock, garbanzo beans, parsley and tahini (if using) and simmer about 10-15 minutes for flavors to combine.
  4. Blend soup with immersion blender or in batches in a regular blender (careful with hot liquids in a blender!).

To serve:

  1. Top each bowl with some fresh squeezed lemon juice, a drizzle of olive oil, a hefty pinch of sumac and some chopped fresh parsley