Garbanzo Beans Soup

with Parsley and Parmesan

January 6: National Bean Day

On busy days when we do not have time to prepare a big dinner but want something soothing and heartwarming, we make a simple soup out of canned garbanzo beans (also known as chickpeas). The garlic chips and Parmesan cheese add flavor and texture while the parsley flakes add color.

We complete this meager meal with slices of crusty French or Italian bread or baguette and dip them in an olive oil sauce that complements the soup well—it uses some of the same ingredients (olive oil, garlic, red pepper flakes, salt and pepper and parsley)—so preparation time is quick and all-in-one.

Try this tasty garbanzo beans soup on National Bean Day and during National Soup Month in January with the bonus recipe for the olive oil dipping sauce for bread for a delicious dinner duo!


(Adapted from Martha Stewart)


  • 1 can (15 ounces) garbanzo beans (chickpeas)
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, thinly sliced (about a tablespoon)
  • Pinch of red pepper flakes
  • 1 can (1 ¾ cups) chicken broth
  • ½ cup water
  • Salt and pepper to taste
  • Fresh Italian flat leaf parsley, chopped
  • Parmesan cheese, shredded


Drain and rinse the can of garbanzo beans in a colander. Optional: Rub off and discard extra skin from the beans. Slice the garlic thinly. Heat the oil in a pot over medium heat and stir in the garlic slices.

Add the red pepper flakes and season with salt and pepper to taste. Continue to saute the garlic until it changes color but do not brown or it will become bitter. Remove garlic chips to a plate and set aside. In the same pot, add the drained garbanzo beans. Cook on medium high heat. Smash a bit of the garbanzo beans, leaving a few whole.

Cook for about five minutes in the olive oil before adding the broth and water. Salt and pepper to taste. Simmer for 10 more minutes. When ready to serve, ladle into soup bowls. Sprinkle the chopped parsley, Parmesan cheese and garlic chips on top. Serve hot with crusty bread and dipping sauce.

Bonus Recipe: Olive Oil Dipping Sauce for Crusty Bread

(Adapted from My San Antonio)


  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon garlic, chopped
  • Salt and pepper to taste
  • 1 tablespoon fresh Italian flat leaf parsley, chopped


In a small cup, combine the olive oil, vinegar, pepper flakes and garlic.

Salt and pepper to taste. Chop the parsley and mix everything. Invert into a lipped plate. Serve with crusty bread.


  • We halved the original garbanzo soup recipe for just the two of us.
  • Also try the garlic garbanzo soup recipe for something similar to this post.


May 13/21: International Hummus Day

We like to snack on chips and dips, such as tortillas y salsa or potato crisps and creamy cheese spreads. But lately we have been eating baked pita chips with hummus as it is heartier and healthier.

Made with mashed chickpeas (also known as garbanzo beans) and flavored with a few other simple ingredients, this Middle Eastern staple can be found pre-packaged at many grocery stores. But it is very easy to make at home and tastes much better and fresher than store-bought brands. Some creative cooks even make hummus with other ingredients, such as pinto beans, zucchini and roasted red pepper.

We stuck to the classic recipe for our blog post today in observance of Hummus Day, which can be celebrated either on May 13 or May 21.


(Adapted from Food Network)


  • 2 cans (15 ounces each) chickpeas/garbanzo beans
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup tahini/sesame paste
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • paprika (optional)


Drain the cans of chickpeas, reserving some of the liquid. Remove and discard any of the remaining skins on the chickpeas.

Place the chickpeas, lemon juice, tahini, cumin and garlic in a blender or food process. Pulse until smooth. While running the motor, slowly pour in the olive oil. Puree until smooth. Season with salt. Add 2 tablespoons at a time of the chickpea liquid and blend to the desired consistency. Transfer to a small bowl. Sprinkle paprika, a little olive oil and a few whole chickpeas on top for garnish. Serve with pita bread or chips.