Instructions

1. 1
   Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.
2. 2
   Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.
3. 3
   Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent.
4. 4
   Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.
5. 5
   Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.
6. 6
   Bring to boil, then lower the heat.
7. 7
   Cover and simmer for about 30 minutes, stirring occasionally.
8. 8
   Stir in the remaining garlic, plus the peas, vinegar, and tomato.
9. 9
   Taste to correct salt.
10. 10
    Add black pepper and cayenne.
11. 11
    Simmer for only about 5 minutes longer.