Garbanzo Bean Soup (Khimsa)
A hearty vegetarian chickpea soup with dumplings.
Servings: 8 1-½ cup servings
Calories: 127kcal
Ingredients
Dumplings
- ⅔ 16 oz canned chickpeas (1 cup)
- 1 small onion (roughly chopped)
- 1 clove garlic
- 1 cup Italian parsley (roughly chopped)
- ⅓ cup semolina
- ⅓ cup bulgur
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper (optional)
Soup
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 medium zucchini (chopped)
- 1 6 oz canned tomato paste
- 7 cups hot water
- ¾ teaspoon sea salt
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper (or black pepper)
- 1 teaspoon citric acid (or 1 tablespoon lemon juice)
- ⅓ 16 oz canned chickpeas (½ cup)
- ⅓ cup soaked and drained barley (optional)
- 2 cups Swiss chard (chopped)
- ½ cup Italian parsley (chopped)
- 2 cloves garlic (chopped)
Instructions
Prepare the Dumplings
- If you plan on adding barley, soak it in cold water overnight.
- Add 1 cup chickpeas, onion, garlic, Italian parsley, semolina, bulgur, and spices to a food processor. Pulse until the ingredients are ground and come together. Use walnut-sized portions to form football-shaped dumplings.
Prepare the Soup
- Heat oil in a medium-sized pot. Add chopped onions and zucchini and saute for a few minutes. Dissolve tomato paste into 7 cups of hot water and stir in salt, paprika, crushed red pepper, and citric acid. Pour liquid into the pot.
- Add the remaining chickpeas and their liquid and barley (if using). Top with chopped Swiss chard (or spinach), Italian parsley, and garlic. Stir to combine, then bring to a boil.
- Stir in dumplings then cover the pot with its lid and simmer over low heat for 30 minutes, until thickened.
Notes
- For a thinner soup, leave out the barley and don't add the aquafaba.
- I like the soup spicy, but for a milder chickpea soup, don't add the crushed red pepper.
- The Swiss chard gives the soup an earthy flavor. You may want to substitute spinach instead.
- To add even more flavor, you can use chicken broth or vegetable broth instead of water.
- I recommend sprinkling some Parmesan cheese on top if you're not worried about keeping this dish vegan.
- Store any leftover soup in an airtight container in the refrigerator for up to a week.
- Reheating leftovers couldn't be easier! Choose from reheating the chickpea soup on the stovetop or in the microwave.
Nutrition
Serving: 1bowl | Calories: 127kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Sodium: 647mg | Fiber: 5g | Sugar: 4g
