It might still be pretty hot outside, but cooler days are
on the horizon. Pumpkins and gourds are already on display in supermarkets, and
believe it or not, Christmas decorations are hitting the shelves in certain
appropriate to post. Here’s the latest contribution by Christine Datian to both
the Armenian Mirror-Spectator – and – The Armenian Kitchen. (Thanks, Chris!)
|Christine Datian’s Garbanzo Bean and Vegetable Soup|
broth (to taste)
oregano or Aleppo pepper (to taste)
carrots, potatoes, and peppers in olive oil or butter for 8 to 10 minutes, stirring
bulgur, lemon juice, and tomato paste, stir and bring to a full boil; add
spinach, mint, bay leaf and spices and stir to combine. Reduce heat, cover, and cook for 45-55
minutes or until tender. Stir soup
occasionally and add more broth or spices as needed.
Mash beans and potatoes if a thicker consistency is desired. Ladle soup into bowls and garnish with choice
of mint, basil or parsley.
olive oil and serve with pita bread, garlic bread or bread sticks.
and garlic and added to this soup.
Garnish with Armenian or Greek yogurt or sour cream. Or you can add 1/4 cup chopped dried dates or
apricots to this recipe, if desired.
newspaper, Sunset magazine, Cooking Light magazine, and at