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
Course Soup
Cuisine American, Moroccan
Prep Time 15 minutes to chop vegetables
Cook Time 15 minutes
Servings
servings
Ingredients
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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