When preparing this garbanzo soup, I found a shortcut so I could serve it faster: I used canned garbanzos. I know, I’ve always said I prefer making things from scratch, but every once in a while, I use canned garbanzos because they’re really easy to use, and they’re delicious if rinsed well.
When the soup is ready, I like to serve with tortilla chips. I also add avocado because I love avocado, and sometimes I use yogurt instead of cream. You can enjoy this soup on a cold night. I’m sure you’ll love it!
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Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
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Add the carrot and chipotle.
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Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
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Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
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Serve into bowls with some natural Yoplait® yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
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Serve with pieces of avocado and lemon to the side.
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