Spicy Garbanzo Vegetable Soup

Srilatha American Leave a Comment

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Spicy Garbanzo Vegetable Soup
This is a very simple, quick, and forgiving soup. Very satisfying with complex flavors from the ingredients, and filling. Perfect with a crusty, porous, spongy bread, on a cold and rainy day.
Course Soup
Cuisine American, Moroccan
Prep Time 15 minutes to chop vegetables
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 can garbanzo or any beans of your choice
  • 1/2 white onion
  • 3 medium juicy tomatoes
  • 3 cups water or clear broth of your choice
  • 1 tbsp coriander powder
  • 1 tbsp chili powder reduce if you want the soup mild
  • 1 tbsp Salt
  • 1/2 cup cilantro for garnish
  • 1 tbsp oil
Course Soup
Cuisine American, Moroccan
Prep Time 15 minutes to chop vegetables
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 can garbanzo or any beans of your choice
  • 1/2 white onion
  • 3 medium juicy tomatoes
  • 3 cups water or clear broth of your choice
  • 1 tbsp coriander powder
  • 1 tbsp chili powder reduce if you want the soup mild
  • 1 tbsp Salt
  • 1/2 cup cilantro for garnish
  • 1 tbsp oil
Instructions
  1. Chop onions finely; chop carrots and zucchini into bite sized chunks; tear up spinach leaves roughly;
  2. Heat oil in a large bowl; saute the onions when hot; sprinkle a little bit of the salt
  3. Add carrots, green beans, zucchini and any other vegetables you're using, and saute for a couple of minutes
  4. Add the tomatoes, remaining salt and cook for a couple of minutes
  5. Add the coriander, chili powder, turmeric if using, and cook everything together for a few minutes
  6. Add water/stock; rinse the garbanzo beans, add and cook for about 8 minutes, covered, on low heat
  7. Add the spinach at the end as it cooks very quickly; cook for 2 minutes
  8. Turn heat off; garnish with cilantro; serve with bread of your choice
Recipe Notes

This soup is wonderfully comforting, and satisfying with a crusty piece of bread.

Use vegetables that are mildly flavored such as carrots, turnips, spinach, zucchini. I have not tried using peppers and other strong flavored vegetables.

Tastes amazing the next day!

Pairs wonderfully with  Moroccan Khobz bread

 

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