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Garbanzo Bean (Ceci) Soup
What you need
- 1 1/2 cups dry garbanzo beans (chickpeas)
- Water
- 1 fresh bay leaf
- 1 onion, peeled and cut in half
- Olive Oil
- 1 large onion, diced
- 1 teaspoon minced fresh sage leaves
- 1 teaspoon minced fresh rosemary leaves
- 3 cups chicken broth and 2 cups water or 5 cups broth
- 2-3 garlic cloves, minced
- 1/2 - 1 cup half & half or cream
- Kosher salt
How to make it
- 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
- Drain and rinse the beans
- Place in a pot with the onion halves and bay leaf
- Cover with water by 1 inch and bring to a boil, skimming foam from surface
- Reduce heat to simmer and cook for 90 minutes
- Turn off heat and add 1 tsp kosher salt - stir then let stand 30 minutes
- Remove onion and bay leaf and drain beans
- Heat olive oil in a large soup pot
- Add diced onion and cook until onion is soft and just beginning to brown
- Add garlic, sage and rosemary and cook for 1 minute, stirring
- Add beans and broth and bring to a boil
- Reduce heat and simmer 30-45 minutes
- Puree in blender or processor in batches and return to pot
- Stir in half & half or cream and taste for seasoning
Serve with Parmesan Black Pepper Biscuits and green salad.
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