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Epicurious

Garbanzo Bean Soup with Saffron

4.3

(55)

This soup hails from Morocco.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon saffron threads
5 cups canned vegetable broth
1 28-ounce can diced tomatoes in juice
5 cups 1/2-inch pieces peeled butternut squash
1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces
1 cinnamon stick
2 teaspoons ground cumin
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro

Preparation

  1. Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

Nutrition Per Serving

Per serving: calories
231; total fat
3 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewStewMoroccanNorth AfricanAfricanChickpeaBean and LegumeVegetableButternut SquashSquashRusset PotatoPotatoRoot VegetableSaffronHerbs & SpicesCanned TomatoTomatoMainLunchDinnerGluten FreeDairy FreeVeganVegetarianEasyMake AheadOne-Pot MealsSimmerFallBon Appétit
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