A few weeks ago we had a heavenly garbanzo bean soup in a small café in Fallbrook. I tried to recreate the same soup. I did not achieve this but created another really delicious soup. Very satisfying on an empty stomach.
[2] 1 cup dried garbanzo beans
1 bay leaf
1 1/2 teaspoon fennel seeds
1 big onion, chopped
4-6 garlic cloves, minced
1 medium zucchini, or gooseneck squash, sliced
2 big tomatoes, peeled and chopped*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup red wine
2-4 tablespoon vegetable or chicken broth powder
1. Soak garbanzo beans overnight, then rinse. Cook the garbanzo beans with 5 cups of water and 1 bay leaf and fennel seeds until tender. About 20-30 minutes.**
2. In a sauté pan sauté onion and garlic gloves for 5 minutes.
3. Add zucchini or squash and sauté for another 3 minutes.
4. Add tomatoes and sauté for another 3 minutes.
5. Bring heat to high and then add the wine and let it sizzle for a minutes. Then bring heat to medium heat and add the spices.
6. Combine the sautéed veggies with the cooked garbanzo beans and add vegetable or chicken broth powder and another 4-5 cups water. Cook for about an half hour.
7. Purée with a blender and serve.
* to peel tomatoes, slightly cut the tomatoes crosswise across the skin and then bring into boiling water for a minute. Take them out, let them cool down for a bit and then peel of the skin.
** the soaking overnight can be side stepped by bringing the garbanzo beans with plenty of water to a boil. Let them stand for about a half to a hour. Rinse and then cook garbanzo beans like described above.
