Garbanzo Bean Soup

Garbanzo Bean Soup also known as Chickpea 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
  • 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, garlic, salt (about 1/4-1/2 tsp.) and several grinds of fresh ground black pepper. Saute until soft and golden.
  2. Add cumin, coriander and cayenne. Stir to combine and sauté about a minute more.
  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