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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 3 quarts; 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

201 calories; calories from fat 14%; protein 19g; fat 3.2g; saturated fat 0.1g; carbohydrates 36g; fiber 13g; sodium 470mg; cholesterol 0mg.
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