James Carrier
Makes about 3 quarts; 8 servings

Notes: Bright green watercress adds a peppery bite to this simple garbanzo soup. For a vegetarian dish, use vegetable broth. Prepare through step 4 up to 1 day ahead; cover garbanzo mixture and watercress separately and chill. Reheat garbanzo mixture and continue.

How to Make It

Step 1

Peel and chop onion, carrots, and garlic. In a 4- to 5-quart nonstick pan over high heat, stir vegetables in olive oil until onion is limp, 4 to 5 minutes.

Step 2

Drain and rinse garbanzos. Add garbanzos and broth to pan. Cover and bring to a boil; reduce heat to low and simmer until carrots are tender when pierced, 5 to 7 minutes.

Step 3

Meanwhile, remove and discard any yellow or wilted leaves from watercress; rinse and drain watercress. Pluck off about 2 cups tender sprigs (about 3 in. long). Chop enough remaining watercress, including stems, to make about 1/2 cup; reserve remainder for another use or discard.

Step 4

Working in batches, whirl all but 4 1/2 cups garbanzo mixture in a blender until smooth, holding lid down with a towel. Return purée to pan with remaining garbanzo mixture.

Step 5

Stir often over high heat until boiling; add watercress sprigs and chopped watercress and stir until wilted, about 30 seconds. Add salt and pepper to taste. Ladle soup into bowls.

Ratings & Reviews

megan74's Review

June 21, 2011
This is a super easy & tasty dish. I just made it (through step 4) & will serve it tomorrow. But I tasted a little with the watercress & it was great. I'm wondering if it would make a big difference if I add all of the watercress now? Hmm. I'm afraid it'll get was too soggy/limp, etc. if I add it now. But I am afraid if I don't add it, the watercress will not stay until tomorrow. I'll take my chances & just add it tomorrow.