Middle Eastern Garbanzo Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 5 tablespoons olive oil (divided)
• 1 large onion, diced
• 1 carrot, diced
• 1 stalk celery, including tops and leaves, diced
• 1/2 cup fennel bulb, sliced thinly
• 4 garlic cloves, minced
• 2 teaspoons cumin seeds
• 1 teaspoon fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 6 cups garbanzo beans, cooked (divided)
• 1 cup vegetable broth (chicken style preferred)
• 3 cups chickpea liquid (from cooking dry beans) or 3 cups water
• 1 (14 ounce) can diced tomatoes (with liquid)
• 1 small potato, diced
• 1/2 teaspoon ground coriander
• 1/3 teaspoon ground mustard
• 1 zucchini, diced
• 1 garlic clove, crushed
• 1 teaspoon mustard seeds
• 1 tablespoon lemon juice
• salt and pepper
• 1 tablespoon red wine vinegar

Recipe

• 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.