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Middle Eastern Garbanzo Soup

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“A hearty garbanzo and vegetable soup seasoned with Middle Eastern flavors: cumin, tomato, lemon... Cooking the zucchini separately and adding to the soup at the end allows it to retain a good texture and adds freshness. If you use canned beans, rinse them well. If you cooked your own from dried beans, reserve the cooking liquid to use in the soup.”
READY IN:
50mins
SERVES:
6-8
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften.
  2. While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
  3. To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn.
  4. Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender.
  5. Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
  6. Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.

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