I love the garbanzo bean almost as much as I love eggplant. It’s versatile, easily accessible, healthy and hearty. At lunch with good friends in Astoria, I ordered chickpea soup as a vessel for warmth on a frigid day, and ever since, I’ve been trying to recreate it.
My version is a little different (doesn’t have halloumi or bulgar wheat), uses canned chickpeas (because the idea of soaking beans overnight frustrates me), and takes less than 30 minutes to make.
- 13 oz. can of low-sodium (no-salt added) chickpeas, drained (I use Goya brand)
- 1 lemon
- 2 cups of low sodium vegetable broth
- 1 cup of greens (baby spinach or baby kale work really well)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
Add chickpeas, juice from the lemon, and broth to a pot of medium heat. Once the mixture starts to simmer, add in greens and seasonings. Cook until it boils and the greens wilt. Using an immersion blender or food processor, blend until it’s a consistency you like. I prefer it fairly smooth, with subtle chunks of chickpeas. Serve with a dollop of nonfat Greek yogurt, chives and paprika.