Quick Middle Eastern Garbanzo Bean Soup

by Zehorit Heilicher, Tastemaker in Residence     

Serves 8 - Yield: 4 quarts

Ingredients

1 large onion, minced

3 Tbsp Olive oil

2 Tbsp Garlic, minced

2 Tbsp Cumin

1 tsp Paprika

1 tsp ground turmeric

1 tsp ground coriander

2 large Carrots, diced

3 stalks Celery, diced

2 cups peeled & diced butternut squash (optional)

28 oz canned, diced tomatoes, drained

28 oz canned garbanzo beans, rinsed and drained

12 cups vegetable broth

1 cup Cilantro, minced

Salt and freshly ground pepper, to taste

Instructions

1. Aromatics: In a Dutch oven heat olive oil and then sauté the onion until fragrant and translucent 3-4 minutes. Add the garlic, the carrots, and celery and sauté until lightly golden, 3 or so minutes. Add the spices and cook, stirring often until toasted and aromatic. Season the mixture with salt and pepper.

2. Canned items: Add the tomatoes and garbanzo beans and stir gently to combine. Pour in the broth and stir again. Bring to a boil, lower heat to simmer, then cover and cook on low for 15 minutes until beans are tender.

3. Finish: Turn off the heat and add the cilantro. Serve hot with lemon wedges.