Garbanzo Bean Soup - Vegan & Gluten Free

My fridge is still empty after hurricane Irene. Just a few cans in the pantry and a few veggies in the fridge, that's what is left. 

Keeping with the 'Meatless Mondays' theme, I decided to use up the last can of beans. 

There's no need for cream of flour to thicken up this soup, the fiber on the chickpeas take care of that part. 

This is a a quick, tasty and simple lunch that can be prepared in large batches to be eaten during the week.

Sprinkle some fresh lemon juice on top right before serving. Lemon makes this soup taste just like Hummus. Which, to me, is a good thing.

 

makes two portions

• one, 15 ounce can of Chickpeas
• 2 cups of Vegetable Stock (or 2 cups of water, plus one vegetable bouillon)
• 1 small Onion (about a half cup)
• 1 Garlic clove
• pinch of Cumin
• pinch of Turmeric (optional)
• pinch of dried Oregano
• 1/2 tsp Sesame Seeds (optional, for garnish)
• 1 tbsp Canola Oil
• Coarse Salt (I used Fleur de Sel)
• Black Pepper

-Chop the onion and garlic. Cook in a small sauce pan with the oil, until translucent.

-Add chickpeas, turmeric, cumin, oregano and some pepper. Mix well.

-Add vegetable stock and bring to a boil. Then turn to medium-high heat. Cook for 15 minutes.

-Retire form the stove and wait until it cools down little. Then puree in the blender until smooth. If it's too watery don't worry, it'll thicken up as it cools down.  Garnish with fresh oregano, sesame seeds, coarse salt and black pepper.