Curried Garbanzo Soup with Tomato Broth
This Curried Garbanzo Soup with Tomato Broth is warm, cozy, and packed with flavor. It comes together quickly for an easy and yummy meal!
Servings: 6 people
Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 4 large carrots, chopped
- 2 celery stalks, chopped
- 6 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon curry
- ¼ teaspoon cinnamon
- 2 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoon tomato paste
- 1 cup diced zucchini (one small zucchini)
- juice 1 lemon
- 1 can diced tomatoes (14 ounce can)
- 1 can garbanzo beans (14 ounce can)
- 4 cups water
- cilantro to garnish
Instructions
- Place olive oil in a medium sauce pan over medium heat. Add the onion and begin to brown for about 5 minutes. Add diced carrot and celery, and continue to brown for 5 more minutes.
- Add garlic, cumin, curry, cinnamon, salt, and pepper and stir well to coat. Let garlic cook through for a minute.
- Add tomato paste and break up well with spoon.
- Add zucchini, diced tomatoes (with juices) and lemon juice. Stir well.
- Pour 4 cups of water into the pot and bring to a boil.
- Add garbanzos and lower heat to a simmer and allow to simmer for 15 minutes, or until vegetables are fork tender.
- Garnish with fresh chopped cilantro. Serve with pita bread, air fried cauliflower, or basmati rice! Enjoy!