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Garbanzo Bean (Ceci) Soup

What you need

  1. 1 1/2 cups dry garbanzo beans (chickpeas)
  2. Water
  3. 1 fresh bay leaf
  4. 1 onion, peeled and cut in half
  5. Olive Oil
  6. 1 large onion, diced
  7. 1 teaspoon minced fresh sage leaves
  8. 1 teaspoon minced fresh rosemary leaves
  9. 3 cups chicken broth and 2 cups water or 5 cups broth
  10. 2-3 garlic cloves, minced
  11. 1/2 - 1 cup half & half or cream
  12. Kosher salt

How to make it

  1. Soak beans overnight in water - garbanzo beans will soak up lots of water so 3 inches over the top of the beans is a good idea
  2. Drain and rinse the beans
  3. Place in a pot with the onion halves and bay leaf
  4. Cover with water by 1 inch and bring to a boil, skimming foam from surface
  5. Reduce heat to simmer and cook for 90 minutes
  6. Turn off heat and add 1 tsp kosher salt - stir then let stand 30 minutes
  7. Remove onion and bay leaf and drain beans
  8. Heat olive oil in a large soup pot
  9. Add diced onion and cook until onion is soft and just beginning to brown
  10. Add garlic, sage and rosemary and cook for 1 minute, stirring
  11. Add beans and broth and bring to a boil
  12. Reduce heat and simmer 30-45 minutes
  13. Puree in blender or processor in batches and return to pot
  14. Stir in half & half or cream and taste for seasoning

Serve with Parmesan Black Pepper Biscuits and green salad.

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