Chickpea (Garbanzo Bean) Soup recipe
information
Chickpeas (garbanzo beans) are used extensively in North African cuisine and are also found in Italian, Spanish, Middle Eastern and Indian cooking. They have a deliciously nutty flavour with a firm texture and are an excellent canned product.
ingredients
A thick vegetable soup which is a delicious meal in itself. Serve with Parmesan cheese and warm sun-dried tomato-flavoured ciabatta bread.
2 tbsp olive oil
2 leeks, sliced
2 courgettes (zucchini), diced
2 garlic cloves, crushed
2 x 400 g (14 oz) cans chopped tomatoes
1 tbsp tomato puree (paste)
1 fresh bay leaf
850 ml (1 1/2 pints) 3 3/4 cups chicken stock
400 g (14 oz) can chickpeas (garbanzo beans), drained and rinsed
225 g (8 oz) spinach
salt and pepper
2 leeks, sliced
2 courgettes (zucchini), diced
2 garlic cloves, crushed
2 x 400 g (14 oz) cans chopped tomatoes
1 tbsp tomato puree (paste)
1 fresh bay leaf
850 ml (1 1/2 pints) 3 3/4 cups chicken stock
400 g (14 oz) can chickpeas (garbanzo beans), drained and rinsed
225 g (8 oz) spinach
salt and pepper
To serve
Parmesan cheese sun-dried tomato bread
method
1. Heat the oil in a large saucepan, add the leeks and courgettes (zucchini) and cook briskly for 5 minutes, stirring constantly.
2. Add the garlic, tomatoes, tomato puree (paste), bay leaf, stock and chickpeas (garbanzo beans). Bring to the boil and simmer for 5 minutes.
3. Shred the spinach finely, add to the soup and cook for 2 minutes. Season.
4. Remove the bay leaf from the soup and discard.
5. Serve the soup with freshly grated Parmesan cheese and sun-dried tomato bread.
2. Add the garlic, tomatoes, tomato puree (paste), bay leaf, stock and chickpeas (garbanzo beans). Bring to the boil and simmer for 5 minutes.
3. Shred the spinach finely, add to the soup and cook for 2 minutes. Season.
4. Remove the bay leaf from the soup and discard.
5. Serve the soup with freshly grated Parmesan cheese and sun-dried tomato bread.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
