Garbanzo Bean Soup (serves 3)
1 cup dried garbanzo beans
1 tablespoon olive oil
1/2 large yellow onion, finely chopped
salt and pepper to taste
1 tablespoon fresh garlic, minced
1 bay leaf
1/2 teaspoon ground coriander
1 teaspoon ground cumin
2 1/2 cups chicken or vegetable stock
1/4 cup lemon juice
hot water as needed
lemon wedges, extra virgin olive oil, fresh cilantro, and paprika(optional)
1 day before preparing, soak your garbanzo beans in water(about an inch of water over the bean level). Cover and leave to soften over night. When ready to prepare your soup heat the olive oil and add the onion garlic, and a good pinch of salt and pepper. Cook over medium heat until the onions are translucent. Add the bay leaf, coriander, and cumin then cook to release their aromas, about a minute. Drain your garbanzo beans and add them to the pot. Pour in the chicken or vegetable stock and bring to a boil. Once boiling, turn down the heat and let simmer 20 minutes. Let the soup cool for about 15 minutes then puree in a blender with the lemon juice. If the soup seems thick, add hot water until it's to your desired consistency. Garnish with lemon wedges, olive oil, a sprinkling of paprika, and fresh cilantro.
*Note: the soup will thicken as it sits, just keep adding more liquid to return it to it's soupy state.