July 20, 2016
Fresh Tomatoes, Soups/Stews, Beans,
Chickpeas/Garbanzo, Vegetables, Carrot, Leek , North American, Make-Ahead, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Make it from scratch more
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"This soup has great depth of flavor and the fresh tomato, cilantro, and lime bring vibrancy and character to the chickpeas. It is not only packed with flavor but also packed with veggies that benefit your health."
Place the dried chickpeas in cold water to cover by at least 3-inches. Allow to soak at least 8 hours or overnight. Drain well and set aside.
Cut the garlic head in half, crosswise. Combine it with the thyme, peppercorns, and bay leaf in cheesecloth bag. Tie the bag closed and set aside.
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color.
Stir in the turmeric. Add the reserved soaked chickpeas and cheesecloth bag along with the stock or broth and bring to a boil.
Season to taste with salt and pepper. Lower the heat and add the sriracha. Simmer for 1 1/2 hours or until the chickpeas are very tender.
Heat the remaining olive oil in a medium saute pan over medium heat. Add the garlic slivers and saute for about 2 minutes or just until the garlic is golden. (Do not let the garlic get too brown or it will begin to taste burned.)
Immediately add the tomatoes to stop the cooking. Add the drained canned chickpeas. Stir in the cilantro and lime juice and season to taste with salt and pepper. (If you would like the soup to have more bite, add a teaspoon of sriracha to the tomato mixture.) Set aside.
In batches, place the soup in the bowl of a food processor fitted with the metal blade and process to a smooth puree. Place the puree into a colander and strain into a clean saucepan.
If the soup is too thick, add the optional cup of chicken stock.
Add the reserved tomato mixture and return to low heat to just reheat. Serve hot.
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Great thick soup. I made this for two people as a sole entree (with bread), and most of the portions seemed right for two, except the garbanzos, so I ended up decreasing the dry garbanzos to a quarter (and the broth likewise), which swelled to about 2 cups cooked. We prefer our soups chunky and brothy, so I did not puree or strain it. I also used less oil and hot sauce, and it came out delicious.