Garbanzo Bean Soup with a Twist

By • January 19, 2012 • 8 Comments

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Author Notes: I came across the recipe that has grown into this soup easily 10 years ago. It was pretty simple: basically a can of garbanzo beans was opened and dumped liquid and all into a saucepan, some stock was added, and a couple of slices of orange peel. Cook it up, season with salt and pepper, remove the peels, serve. I haven't complicated it much beyond that, but I've tweaked the flavors here and there. Lately I've started swirling in some greens just before serving. The citrus flavors are very subtle, but also very much there.boulangere

Serves 2 to 4

  • 2 cloves garlic, minced 1 teaspoon fresh rosemary, minced Olive oil 1/2 pound garbanzo beans, soaked overnight, drained 1 quart chicken or vegetable stock 2 pieces orange peel, 1” wide 2 pieces lemon peel (Meyer if possible), 1/2” wide 4 kale leaves,
  • 1 teaspoon fresh rosemary, minced
  • Olive oil
  • 1/2 pound garbanzo beans, soaked overnight, drained
  • 1 quart chicken or vegetable stock
  • 2 pieces orange peel, 1” wide
  • 2 pieces lemon peel (Meyer if possible), 1/2” wide
  • 4 kale leaves, 1/2” slice
  • Sea or kosher salt to taste
  • Fresh ground pepper
  • Pinch of red pepper flakes
  • Wedges of lemon
  1. Film the bottom of a saucepan with olive oil and warm over medium heat. Add garlic and rosemary and sauté gently until fragrant. Add chicken stock and garbanzo beans. Give each piece of peel a vigorous twist and add to the pot. Bring to a simmer and cover pot. Simmer until stock is fragrant with and flavored delicately with citrus, about 30 minutes.
  2. Remove pieces of peel. Trim stems from kale leaves and split them in half lengthwise. Cut into ribbons 1/2" wide. Add kale and continue to simmer for 5 minutes. Season to taste with salt and pepper. Add red pepper flakes.
  3. Ladle into bowls. Serve with a lemon wedge.
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110

over 2 years ago bugbitten

Yikes! We went off on vacation without my commenting on this terrific soup. Very clean and light and summery, so a bit odd I made it in February. I did a chiffonade with the kale which made for a pretty presentation. My one note is that even with a long soak the beans took ninety minutes to finish, so I suspect your timing of thirty minutes might be left over from your older version? Anyway, this was nothing like hummus soup. I'll make it when the warm weather comes again, maybe with preserved lemon. Thanks for this and all your recipes, chef.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

BTW, I have no idea what happened with the ingredients list. Ignore the mishmash at the top, and drop down below it to 1 teaspoon fresh rosemary, minced. Add in above it: 2 cloves garlic, minced.

110

over 2 years ago bugbitten

Done and done. I'll let you know after the weekend.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, please do!

110

over 2 years ago bugbitten

I realize I should have asked you on the hotline. I'll definitely make this for the weekend. I'm taking you at your words and using peels, not just zest.

About hummus? My wife is giving that, " It's over" look to roasted garlic.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, not at all, this is perfect. Yup, use wide slices of peel, right down to the fruit. There's a complex balance of flavors going on here. Oh, yeah, very familiar with the "it's over" look!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a wonderful question! I don't think of it as tasting hummus-like. The flavors and textures are brighter and cleaner than that. I've actually grown a little tired of hummus - it's everywhere all the time. I don't put tomatoes in this, again, because most recipes do. I just love the bright, crisp flavors and the texture of the gently cooked kale. Please let me know how you like it if you make it. P.S. It freezes beautifully.

110

over 2 years ago bugbitten

This is interesting timing because I just picked up dried chickpeas to make soup for the weekend. Don't ask me why, because I've never tasted garbanzo soup! I've looked over about 10 recipes and still don't have a sense of what flavors I'm going for. Yours is the only one I've seen that doesn't put tomatoes in there one way or the other. I like the citrus and kale.

What am I really going for here? Should it taste like hummus soup?