Galician Garbanzo Delight
Chef Jessica Schnepf

This recipe is based on the Galician Garbanzo Soup from The Enchanted Broccoli Forest cookbook, but has been embellished and made even more wonderful (I think).

3 15 oz. cans chick peas (also known as garbanzo beans)
4 1/2 cups of water, or depends on how thick or thin you want the consistency
1 tbs. olive oil
2 heaping cups chopped onion
6 medium garlic, minced
1 small potato, diced (personally I like to use 2 because I love potatoes)
1 medium carrot, diced
1 stalk celery, diced
1 1/2 tsp. salt ( I use much more than this)
1 bay leaf
2 tsp. dry mustard
2 tsp. ground cumin, at least. I use about 2x that amount
1/4 tsp. saffron
2 tsp. dried basil
curry powder to taste
celery salt to taste
fresh black pepper to taste
cayenne pepper to taste
Plus whatever other interesting spices/flavorings sound good- crushed red peppers, masala, tabasco, ginger, etc.
1/2 c. peas, fresh or frozen
3 tbs. red wine vinegar
1 medium-sized ripe tomato, peeled, seeded, and minced

Rinse and thoroughly drain the chick peas. Place about 2/3 of them in a food processor or blender with 2 cups of the water. Puree and set aside.

Heat the oil in a soup pot or Dutch oven. Add the onion, half the garlic, the potatoes, carrot, celery, and salt, and saute over medium heat for about 10 minutes.

Add the puree plus the remaining water and chick peas and all of the seasonings. Bring to a boil then lower heat. Cover and simmer for about 30 minutes, stirring occassionaly.

Stir in the remaining garlic, plus the peas, vinegar, and tomato. Simmer about 5 minutes more and serve.

6 servings

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