When preparing this garbanzo soup, I found a shortcut so I could serve it faster: I used canned garbanzos. I know, I’ve always said I prefer making things from scratch, but every once in a while, I use canned garbanzos because they’re really easy to use, and they’re delicious if rinsed well.When the soup is ready, I like to serve with tortilla chips. I’m sure you’ll love it!MORE+LESS-
leek (only the white part)
marinated chipotle pepper, chopped (it can be whole)
cans of garbanzo beans, rinsed
sprig of fresh rosemary
cup Yoplait® All Natural Fat Free plain yogurt
Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
Add the carrot and chipotle.
Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
Serve into bowls with some natural Yoplait® yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
Serve with pieces of avocado and lemon to the side.
- If you don’t like spicy meals, skip the chipotle chili. You can also use any other type of chili you want.
- Add one or two chopped tomatoes to the soup.
- Instead of rosemary, use fresh oregano.
- Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Spicy Garbanzo Soup - Recipes
A warming, nourishing bowl of plant-based goodness, this vegan spicy cabbage chickpea soup is simple to prepare and features a spicy kick.
It’s a gray, gloomy day here in New York City. It’s been raining, mostly, but it was even sleeting for a little while this morning.
It would be a good day to stay inside and make soup even if it weren’t for the current circumstances. Since we’re at home anyway, watching it drizzle outside, I think it’s an especially nice day for soup.
I thought I’d share one of the Power Plates recipes that most spells “comfort” to me. This spicy, lemony cabbage chickpea soup is the closest thing I’ve created in adulthood that evokes the chicken soup I remember from childhood, which was definitely one of my mom’s specialties. It’s super similar to an older recipe from the blog, but I like the spice blend and the brown rice used here, and this is the version that’s become my go-to.
The soup is easy to make, and it’s packed full of veggies that keep well (onions, carrots, celery, cabbage). As written, the recipe makes tons—at least 8 servings. But you can cut it in half, or you can freeze some. In the last week I’ve had a few moments when I’ve wondered if I should make less, to protect freezer space, but actually, I keep defrosting and finishing things, so I think my cadence right now is good.
When my recipe testers were helping me out with this soup, one tester suggested a short pasta shape in place of rice. I have a lot of long-grain brown rice that needs cooking right now, so I’m making my way through it, meal by meal. But a small pasta would be lovely here, as would orzo! The soup gets a kick from red pepper flakes, stirred in at the end, which you can adjust to taste. And the turmeric gives it the prettiest, most vibrant golden color.
Spicy Sausage & Garbanzo Bean Soup
I enjoy making a pot of soup at the beginning of the week. It allows me to have something easy to take with my lunches to work – and gives my hubby something that he can eat during the weekdays as well. We love decadently creamy soups, but both of us are trying to lose weight right now (which is why my postings have been sporadic) and decadently creamy is not on the menu. This soup is filling and good for you.1 Picture
Eating Junior Mints (a leftover movie theater purchase) while taste-testing a spicy soup recipe does not mix well. Other things that do not mix well: my eyeballs with freshly chopped onions, soup-eating in sunny, 73 degrees F weather or milk with spaghetti (why do parents do that to kids?).
Tori Amos & Sarah McLachlan mix well together and used to accompany me on road trips to Ventura County during my previous life as an environmental consultant. Three hours of singing at the top of your lungs while cruising the empty PCH at 530am is cathartic. Singing at the top of your lungs while recipe-testing is also cathartic so I put both of those women on for good juju while exploring this Tunisian-inspired soup.
Homemade harissa paste: water and olive oil added to chili flakes, garlic, parsley, caraway, and coriander.
This recipe is adapted from 101cookbooks.com who further adapted it from Plenty More by Yotam Ottolenghi, which according to my extensive Google research (not really), appears to be inspired by a common Tunisian breakfast soup involving garbanzo beans in a thin garlic and cumin broth served over stale crusty bread pieces and topped with, potentially, one or all of the following: egg, olive oil, harissa, capers, tuna, lemon, olives, more cumin, etc. It sounds amazing and inspired me to eat this soup again in the morning with a raw egg poached right into the broth. A smell a business idea for a food truck…that’s another topic…
The great thing about this soup is it uses only water as the base instead of a vegetable or meat broth. This allows all the fragrant North African spices and delicate flavors of the carrot and celery to really stand out.
Garbanzo Bean Broth:
The thin, water-based broth perfectly highlights the spices and veggies that provide the base for this delicious soup.
4 – 8 cloves garlic, depending on how much you love garlic, crushed
3 large carrots, peeled and diced
2 tablespoons harissa paste
1 teaspoon ground coriander
1 1/2 teaspoon whole caraway seeds
2 cans, drained, garbanzo beans
Fine grain salt and/or black pepper, to taste
Grain to Serve it Over:
Is it barley or is it farro?
1 cup barley or farro (which did I have on hand?)
3 cups water or vegetable broth
Creamy, Herby Feta Paste:
3 1/2 oz feta, broken into large chunks
1/4 cup crème fraîche (or sour cream)
1 cup cilantro leaves, coarsely chopped or just ripped from stem
1/8 teaspoon fine grain salt
*for a non-dairy version, add herbs to this cashew cream recipe
Heat oil in a saucepan over medium heat. Add the onions and sauté for 5 minutes, stirring, until translucent. Add the garlic, carrots, and celery and continue cooking for another 5- 10 minutes. Add the harissa, cumin, coriander, and caraway seeds and cook for a another 5 minutes, stirring well, until fragrant. Add garbanzo beans and water into the vegetable mixture along with salt and plenty of black pepper. Bring to a boil and then simmer gently for 10 minutes.
Meanwhile, rinse the barley, add to a small saucepan, and cover with 3 cups cold water (or veggie broth for more flavor). Bring to a boil and simmer until most of the liquid is gone or barley is soft.
To make the feta paste, put the feta, crème fraîche, cilantro, mint, and 1/8 teaspoon salt in a small food processor or hand blender until a smooth, creamy paste forms. Keep in the fridge until needed.
Serve by adding cooked barley to the bowl and spooning soup over grains and topping with a dollop of creamed/herbed feta paste. Garnish with cilantro leaves.
- ¼ cup olive oil
- 6 garlic cloves, sliced
- 1 pound spicy Italian pork sausage, casings removed
- 1 cup chopped yellow onion (about 1 onion)
- ½ cup chopped celery (about 2 stalks)
- ½ cup chopped carrots (about 2 large carrots)
- 4 cups chicken broth
- 1 (15-oz.) can crushed tomatoes
- 1 (15-oz.) can chickpeas (garbanzos), drained
- ½ teaspoon black pepper
- 4 cups chopped Lacinato kale (about 3 1/2 oz.)
Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic reserve 3 tablespoons of the garlic oil.
Increase heat to medium-high. Add sausage to pan cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan drain on paper towels. Add onion, celery, and carrots to pan cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper stir in sausage. Bring to a simmer reduce heat to medium-low, and cook 20 minutes. Stir in kale cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.
- The sliced green chili and chopped cilantro on top are absolutely optional, yet I highly recommend it as it just rounds up the whole dish and adds just the right amount of heat!
- As a shortcut, you can cook the dried chickpeas in an instant pot but it also works on a traditional stovetop.
- If you didn’t find any fresh limes, use lemon juice instead but don’t leave this part out as it adds a wonderful freshness and pleasant acidity which is essential to this chickpea soup.
How to Make This Chickpea Soup Using Canned Chickpeas:
If you don’t have dried chickpeas, or if you’re rushed on time. Follow these steps:
Spicy Garbanzo Soup - Recipes
I enjoy making a pot of soup at the beginning of the week. It allows me to have something easy to take with my lunches to work – and gives my hubby something that he can eat during the weekdays as well. We love decadently creamy soups, but both of us are trying to lose weight right now (which is why my postings have been sporadic) and decadently creamy is not on the menu. This soup is filling and good for you.
1 white onion, chopped
1 lb bulk Hot Italian Sausage
Qt. Chicken broth
3 cans garbanzo beans, rinsed and drained
1 cup water
Handful of chopped fresh cilantro
Drizzle of Olive Oil
Drizzle olive oil in soup pan heat. Add onions and fry until translucent.
Add sausage to onions break up the sausage while cooking. Add a little bit of chicken broth to deglaze the pan.
Add remaining chicken broth, cup of water, garbanzo beans and cilantro. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
Making Spicy Curry
I like to spice up my curries by adding in hotter chili peppers, like a habanero pepper or two, maybe a ghost pepper. You can adjust the seasonings and peppers to your own personal preferences.
If you&rsquore looking to keep it on the milder side, skip the serrano and stick with the jalapeno, or just use a mild bell pepper. You&rsquoll still get some wonderful flavor without all the heat.
Let&rsquos talk about how to make chickpea curry, shall we?
Substitution of ingredients
Thankfully there are multiple garbanzo bean soup recipes, which allows you to make different versions. Indeed, there are vegan, vegetable and meat variations of the Spanish bean soup.
For example, you can easily make a vegan version, just replacing the chorizo and ham for more vegetables and the chicken stock with vegetable stock.
If you have a hard time finding chorizo or Spanish sausage in your town you can change it for smoked sausage or more ham.
You can also play with different spices according to your preference, by adding turmeric, paprika, black pepper, etc.
Besides that, if you don&rsquot want too much salt on your dish, you can replace the chicken stock with water, even though you will get a more loose consistency. In case that you need to thicken your soup, you can add one tablespoon of flour or cornstarch.
There are other Spanish bean soup recipes, so you can also change the chickpea for white bean or any other of your choice.
There&rsquos even a similar recipe for Spanish white bean soup, where the difference is the cooking time, and it also calls for more vegetables such as carrots and peppers.
Instead of chicken or meat stock, you can also go all natural by doing your own stock with a ham bone.
If you love hearty Spanish soups, you should have a look at our tasty Spanish lentil soup recipe or our healing Spanish garlic soup.
Spicy Chicken Posole Soup with Garbanzo Beans
2 tbsp olive oil
1 medium red onion, thinly sliced
2 jalapeños, seeded, halved lengthwise, thinly sliced
6 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tsp ground cumin
2 tsp Mexican oregano
1 tbsp New Mexico or red chili flakes
6 cups chicken broth
1 28-oz can garbanzo beans, drained and rinse
1 28-oz can crushed tomatoes
2.5 cups rotisserie chicken, shredded
In a large skillet or Dutch oven, heat olive oil over medium heat. Add red onion, jalapeño, and garlic. Season with salt and pepper and cook until onions are soft, about 8-10 minutes. Stir in cumin, Mexican oregano, and New Mexico chili flakes and cook for another minute.
Add broth, garbanzo beans, and tomatoes to skillet. Bring to a boil and stir in chicken. Cook until chicken is heated through. Season to taste with salt and freshly ground black pepper.
Ladle posole into bowls and dollop with sour cream. Squeeze over lime wedges and serve.