Galician Garbanzo Soup

Instructions

Rinse the garbanzo beans and drain them well. Put about two thirds of them in a blender or food processor with 2 cups of the broth or water, and purée until mostly smooth. Set the purée aside.

Heat a soup pot or Dutch oven over medium heat for about a minute, then add the olive oil and swirl it to coat the base. Add the onion and sauté over medium heat for 5 to 8 minutes, until it turns translucent.

Stir in half of the garlic along with the potato, carrot, celery and about ⅛ teaspoon of salt. Lower the heat to medium-low and sauté for 5 to 8 minutes.

Add the garbanzo purée, the remaining broth or water, the whole beans, the bay leaf, mustard, cumin and saffron. Bring the pot to a boil, then turn the heat down.

Cover and simmer for about 30 minutes, stirring now and then.

Stir in the remaining garlic, the peas, the vinegar and the tomatoes. Taste and add salt if it needs it, then season with black pepper and cayenne.

Simmer for only about 5 minutes more, so the peas and tomatoes stay fresh. Serve topped with minced fresh basil.