Can I use other beans in this soup?

Canned white beans such as navy or cannellini beans would be a lovely and quick addition to the soup. You won't get the same texture as hearty chickpeas, but the flavor will be delicious.

Are canned chickpeas the same as garbanzo beans?

The names chickpea and garbanzo refer to the same bean and they are used interchangeably.

Could I substitute another fresh herb in the pesto?

If cilantro isn't your thing, fresh parsley or other fresh herbs like chives or basil would be delicious.

What is the best kind of garbanzos to use in this vegetarian soup?

The recipe calls for 4 cups of canned chickpeas, which is a little less than 3 cans of chickpeas. This is the fastest way to throw this easy garbanzo bean soup together. If you have dry chickpeas at home that need to be used, they will be equally delicious, just need a little more work with the soaking and the boiling (or the pressure cooker or slow cooker).

What could I use in place of vegetable broth in this garbanzo soup?

If you don't have vegetable stock, using water, 1 teaspoon of salt and a bay leaf will add good flavor. Just be sure to taste and adjust the seasoning after you add in the cilantro pesto, adding additional salt if needed. And if you're cooking for non-pescatarians, chicken stock or chicken broth are good substitutes.

What can I serve with this easy garbanzo bean soup recipe?

Chickpeas and the soft boiled egg are both a great source of protein, so this soup could be a one-dish meal. If you're looking for something fresh on the side, Gazpacho Salad or Tossed Salad both have simple ingredients that would add even more nutrients and flavor to your meal.

How to store leftover garbanzo soup?

To store, transfer leftover soup to an airtight container and keep in the refrigerator for up to 4 days. Keep the crispy croutons and any leftover eggs separate from the soup.

Portuguese Garbanzo Bean Soup Recipe (Açorda Alentejana)

Name: Portuguese Garbanzo Bean Soup Recipe (Açorda Alentejana)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Portuguese
Ingredients: 2 cups fresh cilantro leaves, chopped; 1/3 cup parmesan cheese (optional); 1 jalapeno, chopped; 2 scallions, minced (about 1/4 cup); 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon smoked paprika, divided; 8 garlic cloves, minced and divided (2 minced for pesto, 6 minced for soup); 2/3 cup olive oil, divided; 2 cups bite-sized pieces of bread crusty sourdough; 1 1/2 quarts vegetable stock; 4 cups canned chickpeas, rinsed and drained; 4 soft-boiled eggs, optional

Ingredients

Scale

2 cups fresh cilantro leaves, chopped

1/3 cup parmesan cheese (optional)

1 jalapeno, chopped

2 scallions, minced (about 1/4 cup)

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon smoked paprika, divided

Coarse kosher salt and ground black pepper

8 garlic cloves, minced and divided (2 minced for pesto, 6 minced for soup)

2/3 cup olive oil, divided

2 cups bite-sized pieces of bread crusty sourdough

1 1/2 quarts vegetable stock

4 cups canned chickpeas, rinsed and drained

4 soft-boiled eggs, optional

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Instructions

Combine cilantro, parmesan (if using), jalapeño, lemon zest and lemon juice, 2 minced garlic cloves, diced scallions, 1/2 teaspoon of smoked paprika, 1/2 teaspoon salt and pepper in a food processor. Pulse until pesto-like in texture. Add in 1/3 cup olive oil and pulse 2-3 times. Taste and adjust seasoning. Set aside.
Soft cook four eggs by boiling for 7 minutes. Transfer to a bowl of ice water to stop the cooking. Peel and set aside.
Toss the bread pieces in a small bowl with 1/4 cup of olive oil, the remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Toast well in a dutch oven until golden brown. Remove and set aside. In the same Dutch oven add the remaining 2 tablespoons of olive oil and 6 minced garlic cloves. Sauté over medium low heat until fragrant and tender - about 3 minutes.
Add the vegetable broth and garbanzo beans and bring up to a simmer over medium high heat. Cook for 5-6 minutes, until the beans are heated through.
Remove from the heat. Stir in the pureed cilantro pesto. Taste and adjust seasoning. Divide the crispy croutons among 4 soup bowls. Add soup over the bowls and top each with one of the soft boiled eggs. Garnish with cilantro and serve.

Notes

You can use canned (and drained) garbanzos in this recipe, or dry chickpeas that have been soaked and boiled until tender.

Substitute fresh chives, basil or flat leaf parsley in the pesto, if desired.

Prep Time: 5
Cook Time: 20
Category: Easy Recipes
Method: Stove Top
Cuisine: Portuguese