Garbanzo Soup

Western.Chefs's picture

Jan. 10, 2012


Garbanzos 2 Cup (32 tbs)
Water 2 Cup (32 tbs) (adjust quantity as needed)
Salt To Taste
Dried rosemary 1/2 Teaspoon
Olive oil 2 Tablespoon
Chopped onion 3 Tablespoon
Garlic 3 Clove (15 gm) , crushed or minced
Chopped green chili peppers 3 Tablespoon
Worcestershire sauce 1 Tablespoon
Tomato paste 1/4 Cup (4 tbs)
Freshly ground pepper To Taste
Shell macaroni 1 Cup (16 tbs)
French bread 1



1. Soak garbanzos in water overnight or quickly soak them and drain the water.


2. Take saucepan, add soaked beans and pour lots of water over it and cook until garbanzos turn soft.

3. Stir in rosemary, salt, and more water if necessary and cook over low heat.

4. Take a small saucepan and heat olive in it and stir in garlic and onion, until onion turns soft.

5. Stir in Worcestershire sauce, peppers, and tomato paste.

6. Add this mixture into the beans.

7. Season the beans with pepper and salt.

8. Pour enough water to the beans to make room for the macaroni.

9. Boil the mixture and add macaroni.

10. Cook macaroni until it becomes tender.


11. Serve the Garbanzo soup with French bread.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2379Calories from Fat 496

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 962 mg40.08%

Total Carbohydrates 378 g126%

Dietary Fiber 79 g316%

Sugars 59 g

Protein 102 g204%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet