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.
Servings Prep Time
4servings 15minutes to chop vegetables
Cook Time
15minutes
Servings Prep Time
4servings 15minutes to chop vegetables
Cook Time
15minutes
Ingredients
  • 1can garbanzo or any beans of your choicecan use 2 cans; totally up to you
  • 1/2white onion
  • 3medium juicy tomatoes
  • 3cups water or clear broth of your choice
  • 1tbsp coriander powder
  • 1tbsp chili powderreduce if you want the soup mild
  • 1tbsp Salt
  • 1/2cup cilantro for garnish
  • 1tbsp oil
  • 2-3cups assorted mild tasting vegetablesfavorites are carrots, zucchini, green beans, spinach
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