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Spicy Garbanzo Soup

Prep 15 min
Total 45 min
Servings 4

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! MORE+ LESS-

By Tablespoon Kitchens

July 19, 2017

Ingredients

tablespoon olive oil

leek (only the white part)

peeled garlic cloves

carrot, diced

1/2

marinated chipotle pepper, chopped (it can be whole)

cans of garbanzo beans, rinsed

Vegetable broth or water

Salt and pepper

sprig of fresh rosemary

1/2

cup Yoplait® All Natural Fat Free plain yogurt

Drops of olive oil

Avocado

Lemon wedges

Steps

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1

Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
2

Add the carrot and chipotle.
3

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.
4

Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
5

Serve into bowls with some natural Yoplait® yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
6

Serve with pieces of avocado and lemon to the side.

Expert Tips

If you don’t like spicy meals, skip the chipotle chili. You can also use any other type of chili you want.
Add one or two chopped tomatoes to the soup.
Instead of rosemary, use fresh oregano.