Creamy Spanish Garbanzo Bean Soup Food

15 MINUTE CREAMY CHICKPEA SOUP RECIPE

Steps:

• In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth.
• transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot.
• Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired.

CREAMY SPANISH GARBANZO BEAN SOUP

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a medium pot. Add the salt, onion, carrot, and garlic and saute for 2-3 minutes. Reduce the heat to low, cover the pot, and let the aromatics soften, but not brown, for about 5 minutes. Take the garbanzo beans and reserve about 1/2 cup from the soup and set them aside. Add the remaining garbanzo beans, 3 cups of chicken stock, and salt pork to the pot. Bring the soup to a boil over high heat and then reduce the heat to low, cover the pot, and let the soup cook for 30 minutes.
• Take the pot off the heat, remove the salt pork from the pot and discard. In two batches, puree the soup in the blender until completely smooth. Return the soup to the pot. Add chicken stock if needed to thin the soup and add salt and pepper to taste.
• While the soup is cooking, crisp up the prosciutto and leeks. For the prosciutto, start with a dry skillet and heat over medium high until very hot. (Don't use non stick.) Add the prosciutto and cook, stirring constantly, until it's very crisp and browned. Transfer the prosciutto to a plate. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the leeks and saute until browned and crispy, about 5 minutes. With a slotted spoon, transfer the leeks to a towel lined plate.
• To serve the soup, ladle portions into soup bowls. Top with reserved garbanzo beans, crispy leeks and prosciutto, and drizzle with some paprika oil and parsley oil.

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

COLUMBIA RESTAURANT SPANISH BEAN SOUP

Steps:

• Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
• Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
• Fry salt pork slowly in a skillet.
• Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
• When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.