Garbanzo Bean Soup Food

ITALIAN VEGAN GARBANZO BEAN SOUP

Steps:

• In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
• Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
• Season with fresh parsley, oregano, thyme, salt, and pepper.

GARBANZO SOUP WITH HAM AND BROAD BEANS

Steps:

• Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
• Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

HEARTY CHICKPEA SOUP

Steps:

• In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
• Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
• In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
• Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

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.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

VEGAN GARBANZO BEAN SOUP

Steps:

• Okay, for starters, you want to make sure to soak your beans the night before if you do NOT have an instant pot. Place them in a large bowl and cover with enough water (the beans will suck in water so make sure to use enough), I use about 6 cups of water. If you forgot to soak them the night before, or you're in a time crunch, read my notes below for quick soaking method.
• Once beans have soaked, drain and rinse the beans one last time. And let's get cooking!

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

GARBANZO BEAN SOUP WITH SAFFRON

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

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.