Picture a steaming bowl of garbanzo bean soup, with its rich aroma of cumin and smoked paprika wafting through your kitchen.
This simple yet comforting Mediterranean dish isn’t only easy to prepare but also soul-warming.
As the garbanzo beans meld with savory tomatoes and vibrant spinach, a delightful transformation occurs, creating a harmonious blend of flavors.
Ready to explore this cozy culinary experience? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 cup spinach leaves
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Garbanzo Bean Soup, you can follow this timeline:
- Reading & Preparation (10 minutes):
- Spend the first 5 minutes reading through the entire recipe to verify you understand all the steps and have all the necessary ingredients and equipment.
- Use the remaining 5 minutes to gather and prepare all the ingredients and equipment needed.
- Prep Work (15 minutes):
- Dice the medium onion and mince the garlic cloves.
- Measure out the spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
- Drain and rinse the garbanzo beans.
- Cooking (45 minutes):
- 0 – 5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 5 – 10 minutes: Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
- 10 – 11 minutes: Stir in the ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute.
- 11 – 45 minutes: Add the garbanzo beans, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- 41 – 45 minutes: Stir in 1 cup of spinach leaves and continue to cook until wilted. Season the soup with salt and pepper to taste.
- Resting Time (10 minutes):
- Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
- Allow the soup to rest for 10 minutes before serving.
- Serving (5 minutes):
- Ladle the soup into bowls and garnish with 2 tablespoons of chopped fresh parsley.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute.
Add the garbanzo beans, vegetable broth, and diced tomatoes to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir in the spinach leaves and continue to cook until wilted.
Season the soup with salt and pepper to taste.
Remove the pot from the heat and stir in the lemon juice.
Allow the soup to rest for 10 minutes before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Rice or Quinoa: Pair with a scoop of rice or quinoa for added texture and to make it more filling.
- Avocado Slices: Top with fresh avocado slices for a creamy, healthy addition.
- Greek Yogurt: Add a dollop of Greek yogurt for a tangy contrast and extra creaminess.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for a savory depth of flavor.
Storage
To store Garbanzo Bean Soup, let it cool completely.
Then, transfer it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze garbanzo bean soup, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Garbanzo Bean Soup, gently warm on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave in a covered, microwave-safe dish.
Stir halfway through for even heating.
Final Thoughts
Garbanzo Bean Soup is a delightful and nutritious dish that brings the flavors of the Mediterranean to your table.
With its rich blend of spices, hearty garbanzo beans, and vibrant vegetables, this soup is perfect for any occasion.
The simplicity of its ingredients allows for easy preparation, making it an ideal meal for busy weeknights or leisurely weekend lunches.
For those looking to personalize the recipe, there are numerous variations to explore.
You can adjust the spice level, add different vegetables, or incorporate proteins like chicken or tofu for a heartier meal.
Serving it with crusty bread enhances the experience, offering a satisfying and filling dish.
Enjoy the warm and comforting essence of this Garbanzo Bean Soup, and don’t hesitate to make it your own with your favorite ingredients and flavors.
Frequently Asked Questions
Can I Use Dried Garbanzo Beans Instead of Canned?
Yes, you can use dried garbanzo beans. Soak them overnight, then cook until tender before adding. This enhances flavor depth. Remember, dried beans need extra time, so adjust your cooking schedule accordingly for a delicious result.
What Variations Can I Make for a Spicier Soup?
Add more cayenne or include diced jalapeños for heat. Sauté additional chili flakes with onion and garlic. Consider a dash of hot sauce or chipotle in adobo for smokiness. Adjust spices to your preference.
How Do I Make This Soup Vegan-Friendly?
To make the soup vegan-friendly, verify the vegetable broth is vegan-certified. Sauté onion and garlic in plant-based oil. Enhance flavors with nutritional yeast or miso paste. Avoid non-vegan garnishes and pair with vegan bread.
What Wine Pairs Well With Garbanzo Bean Soup?
Pair a crisp, dry white wine like Sauvignon Blanc with your dish. Its bright acidity complements the soup’s spices and lemon juice. Alternatively, try a light Pinot Noir for a smooth contrast to the robust flavors.
Can I Substitute Kale for Spinach in This Recipe?
You can substitute kale for spinach. Just remove the tough stems and chop it finely. Kale’s robust texture holds well in soups, and its slightly bitter taste adds depth. Sauté longer for tenderness and enhance flavor with extra seasoning.
Garbanzo Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can garbanzo beans 15 ounces, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes 14 ounces
- 1 cup spinach leaves
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute.
- Add the garbanzo beans, vegetable broth, and diced tomatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in the spinach leaves and continue to cook until wilted.
- Season the soup with salt and pepper to taste.
- Remove the pot from the heat and stir in the lemon juice.
- Allow the soup to rest for 10 minutes before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
