Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups dried chickpeas
4 cups chicken stock
2 cups + 1 cup water
1 large onion, finely chopped
1 T minced garlic
1-2 large bay leaves
1 tsp. ground cumin
1/4 tsp. salt
fresh ground black pepper to taste
olive oil, for drizzling on finished soup
powdered Sumac
1-2 lemons
Directions
Put beans, chicken stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in crockpot. Cook on low for 7-8 hours, or until beans are very soft. After 7-8 hours, check the amount of liquid in the crockpot and see if you want to add more. When beans are very soft, remove bay leaves, then puree the soup either using an immersion blender, or in batches using a food process or blender. You can puree completely like I did, or leave the soup a bit chunky. Serve hot. I drizzled each bowl of soup with olive oil, sprinkled on , and squeezed on fresh lemon juice.
Put beans, chicken stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in large soup pot. Bring to a low simmer and cook until beans are well-softened, checking the beans every 30 minutes or so and adding more water as needed. When beans are well-softened, check the amount of liquid and see if you want to add a bit more hot water before pureeing soup. Puree soup and serve with olive oil, Ground Sumac , and lemon juice as described above.