Ancient Garbanzo Soup
Serves: 10 to 12
Ingredients
PreparationIngredients
- 1 tablespoon olive oil Add to list
- 1 large onion, finely chopped Add to list
- 1 red bell pepper, finely chopped Add to list
- 1 carrot, finely chopped Add to list
- 2 ribs celery, finely chopped Add to list
- 3 cloves garlic, minced Add to list
- 1 teaspoon paprika Add to list
- 1/2 teaspoon cinnamon Add to list
- Pinch of saffron threads Add to list
- 3 cups cooked garbanzo beans Add to list
- 1 bay leaf Add to list
- 4 to 6 cups vegetable or chicken stock Add to list
- 28-ounce can diced tomatoes Add to list
- 1 bunch of greens, such as curly kale, finely chopped Add to list
- Lemon zest and wedges Add to list
- Fresh parsley or mint Add to list
Preparation
In a large Dutch oven, sauté onion, red pepper, carrot and celery in olive oil. Add garlic, paprika, cinnamon and saffron and sauté another minute or two.
Add remaining ingredients except for the last two, bring to a boil, then lower heat and simmer 10 to 15 minutes. Serve garnished with lemon zest, lemon wedges, and parsley or mint.
Recipe by , PCC Cooks instructor
Source: PCC Fresh October 2008
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.