Ancient Garbanzo Soup

Ancient Garbanzo Soup

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  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Pinch of saffron threads
  • 3 cups cooked garbanzo beans
  • 1 bay leaf
  • 4 to 6 cups vegetable or chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 bunch greens, such as curly kale, finely chopped
  • Lemon zest and wedges
  • Fresh parsley or mint


Heat oil in a large Dutch oven over medium heat. Sauté onions, red peppers, carrots and celery until soft, about 7 minutes. Add garlic, paprika, cinnamon and saffron and sauté 1 additional minute.

Add garbanzo beans, bay leaf, stock, tomatoes and greens. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes. Serve garnished with lemon zest, lemon wedges and parsley or mint.

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