Garbanzo Broth
Servings: 6 servings
Ingredients
For the soup
- 2 quarts (8 cups) garbanzo broth (add water to your broth if needed)
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- olive oil as needed
- 1/2 cup small pasta like mini shells, broken spaghetti, stars, etc
- 1/2 cup cooked garbanzos
- salt and pepper to taste
- chopped fresh parsley for garnish
For the rellenos
- 2 - 3 garlic cloves
- large handful fresh parsley
- salt, pepper and red pepper flakes to taste
- 2 cups cooked garbanzos
- 1 large egg, beaten
- torn pieces of bread or bread crumbs (I used panko bread crumbs)
- vegetable oil for frying (I use sunflower oil)
Instructions
Make the soup
- Add about a tablespoon of olive oil to a large Dutch oven and sauté the onions and carrots until the onions change color.
- Add the broth plus water if needed. Heat to just below a boil and cook until the carrots are cooked through. Stir in your choice of pasta and the cooked garbanzos.
- Season the soup to taste. Simmer over low heat until the pasta is finished.
Make the rellenos
- Pulse the garlic cloves and parsley in a food processor along with salt, pepper and a pinch of red pepper flakes. Add the garbanzos and fresh bread (if using) and pulse until combined. You should see pieces of garbanzo.
- Beat the egg in a medium mixing bowl and mix in the garbanzo mixture. You should have a mix that is wet enough to hold its shape without falling apart when fried in oil. Add more bread crumbs or a teaspoon of water until you get the right consistency.
- Form into large oval shapes that fit in the palm of your hand. You should have enough mix to make six.
- To fry, heat and inch or so of oil in a small pan until very hot.
- Add the rellenos in batches and fry until golden brown, turning as necessary to get a nice color all over. Drain on paper towels.
- To serve, ladle some of the garbanzo broth into a bowl and place a relleno in the center. Garnish with some chopped parsley.