February 16, 2009

moroccan garbanzo soup

since this has been yet another long and freezing cold chicago winter, my body has been craving warm and comforting meals, specifically soups of all kinds. this soup is just that.
since i have a habit of picking up random cans of beans at the grocery store, i often find myself with more than 2 cans of garbanzo beans and this recipe allowed me to use those finally.
i did cheat and use mostly veggie/chicken stock instead of water, so the cooking time was dramatically decreased.

moroccan garbanzo soup
1 can garbanzo beans
1 tsp of canola oil
1 onions, finely diced
2 garlic cloves, minced
1/2 tsp of black pepper
1/2 tsp of palillo (or use turmeric)
6 cups of water (i used mostly stock)
1/2 cup of brown rice (i used basmati)
3 Roma tomatoes, chopped
1/4 cup of tomato paste
salt to taste
sour cream to serve

steps: in a large pot, heat canola oil, then combine onions and garlic and saute until softened. add pepper and tumeric to onion mixture; stir to combine. add garbanzo beans and stock. bring to a boil, then reduce heat, partially cover and simmer for about 15mins. Add brown rice, tomatoes, tomato paste, salt and pepper to taste. Bring soup to a boil, then reduce the heat and simmer, covered, until the rice is completely cooked, about 20 minutes.
i served mine with a dollop of sour cream. yum!

cPe 2008