Today, Jeannene has been recovering from a very nasty migraine, so a pot of soup was a perfect dinner plan. A little pumpkin swirl toast on the side & apples with caramel dip for dessert made for a nice fall meal.
1 tbsp. olive oil
1/2 large onion, finely chopped
4 cloves garlic, minced
2-3 tsp. salt
2 carrots, peeled & chopped
A few threads of saffron
2 tbsp. lightly toasted cumin seeds
2 tsp. dry mustard
4 cans garbanzos, drained & rinsed
8 cups chicken or vegetable stock
Juice of 1 lemon
2-3 tbsp. tahini (optional)
Heat oil in soup pot. Add everything up to the garbanzos. Sauté about 10 minutes. Add garbanzos & stock. Bring to a boil. Lower heat, cover, & cook 20 minutes. Add rest. Adjust seasonings. In hindsight, this would probably also be really good puréed, kind of like hummus soup. Will try next time! Serves 6-8.