Garbanzo Bean Soup
- 3 15 1/2oz. cans garbanzo beans, drained
- 4 C. chicken stock (or vegetable if you want to keep it vegetarian)
- 1 onion, chopped
- 1 stalk celery, chopped
- 4–5 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
- Heat 2 tbls. olive oil in soup pot. Add onions, celery, garlic, salt (about 1/4-1/2 tsp.) and several grinds of fresh ground black pepper. Saute until soft and golden.
- Add cumin, coriander and cayenne. Stir to combine and sauté about a minute more.
- Add stock, garbanzo beans, parsley and tahini (if using) and simmer about 10-15 minutes for flavors to combine.
- Blend soup with immersion blender or in batches in a regular blender (careful with hot liquids in a blender!).
- Top each bowl with some fresh squeezed lemon juice, a drizzle of olive oil, a hefty pinch of sumac and some chopped fresh parsley