Golden Garbanzo Savory Soup

by Rod
(Dallas, TX)

Garbanzo beans (chickpeas) are a natural accompaniment to East Indian foods. The blend of spices in this soup having noticeable East Indian flavors permits the addition of complementary garden vegetables: zucchini, asparagus, onions and garlic. Gourmet Turmeric Sauce is added to provide even greater depth to the unique flavors of this savory soup.

Golden Garbanzo Savory Soup

Ingredients:
3 cups cooked garbanzo beans (chickpeas)
1 tbsp extra virigin olive oil
3 med. cloves garlic, minced
1 1/2 cups chopped yellow onion
3/4 cup green onions, sliced thin
1 1/2 cups chopped asparagus
1 1/2 cups chopped zucchini
1 quart vegetable broth
1/2 cup garbanzo bean flour
1 1/2 cups fresh water *
3/4 cup Gourmet Turmeric Sauce **
3 tsp sweet curry powder
2 tsp dried summer savory
1 tsp dried basil
1/4 tsp cumin powder
1 tbsp white sugar
1/2 tsp coarse black pepper
1/2 tsp salt

* Dilute soup with fresh water or vegetable broth as desired.
** See recipe for Gourmet Turmeric Sauce (prepare previous day)

Fresh lemon wedges and cilantro sprigs for garnish.
Shredded cheddar cheese, cherry tomatoes and flavored or plain flat bread, served on the side.

Directions:

1. In a medium pan, saute yellow onion and garlic in olive oil until translucent.
Add green onions, asparagus and zucchini; stir then saute a few minutes. Remove from heat and set aside.

2. In a large pan, heat vegetable broth until steaming. Slowly whisk in garbanzo bean flour, then add fresh water, Turmeric Sauce and spices; whisk to combine.

3. Add sauteed vegetables and cooked garbanzo beans; stir gently to combine, then simmer 25 min., stirring occasionally.

4. Allow to cool slightly before serving.

Note:
East Indian Naan flat bread (or Pita bread) is a great accompaniment for this soup. This soup may also be served chilled, with strained plain yogurt or sour cream as a topping; sprinkle with diced fresh chives for more colorful presentation.