This soup is my take on my mom's homemade garbanzo bean soup without all the tripe she used to put in it. The truth is, I loved when she made it as it was usually for special occasions and yes I did always have seconds. Nowadays, there are no more animals in my cooking, but I stick to the bold flavors that I remember so well. With this recipe you will surely think there has to be some meat hidden somewhere!
Ingredients:
2 cups sprouted garbanzos
2 large potatoes diced in big squares (I use Norland red or Russet)
1 cup carrots diced into small squares carrots
5 medium shiitake mushroom diced into small squares
2 cloves garlic
3/4 cup diced scallion
1/4 cup white onion
1 bay leaf
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon Spanish smoked paprika
1/2 cup cilantro
1/3 cup olive oil
6 cups filtered water
Salt and pepper
Preparation:
Bring a large pot to medium heat, add olive oil, garlic, onion and scallion. Stir until they have a glazed look then add the remaining ingredients, but remember to save half of the cilantro for garnish. Bring ingredients to a boil then lower to low/medium heat and cook with lid closed for about 20 minutes or until garbanzos are soft. Uncover the pot and leave it to simmer on low heat for another 10 min.
Enjoy!