This simple Garbanzo Bean Soup is very delicious and soothing. It is gluten-free, dairy-free, and can be made vegan very easily. A healing and satisfying family dinner.
1/2cupdry chickpeas. Or use 1 tin of tinned chickpeasdrained and rinsed.
2tablespoonsof extra virgin olive
2garlic clovespeeled and pressed/minced
1large carrotpeeled and diced
1celery stalkdiced
1leekfinely diced (or 1/2 of medium-sized brown onion)
4cupsof chicken stock or vegetable stock for a vegan version
1-2small bay leaves
1teaspoonof baking sodaif cooking the chickpeas from scratch
salt and black pepper to season
Fresh herbssuch as cilantro, parsley, or dill
Red pepper flakesoptional
Instructions
Heat some olive oil in a large pot (or a dutch oven) over medium-high heat.
Add diced onions, and saute for a couple of minutes until the onions have softened.
Add garlic, carrots, and celery and continue cooking over medium heat for 8 to 10 minutes.
Add diced potatoes and store for a minute or two.
Now add ground coriander and cumin and cook for a couple of minutes until spices are fragrant.
Mix in the chickpeas and cook for a couple of minutes.
Add the chicken stock and bay leave and bring it to a boil. Immediately lower the heat down to low and simmer the soup for another 10 minutes. The vegetables must be very soft. TAKE THE BAY LEAVE OUT.
Use a kitchen blender or immersion blender to blend all the ingredients until the soup is nice and smooth. Do not overprocess it. I use a Thermomix, 20 seconds on speed 7.
Serve with some fresh herbs and black pepper.
Notes
Be careful with additional salt if using store-bought chicken stock. They are often high in sodium.