By Sara Robinson October, 2024
Servings: | Prep Time: | Total Time: | ||
8/10 | 30 min | 1 hr 10 min |
The humble Chickpea, (or Garbanzo bean) originating from the Mediterranean basin and believed to have its roots in the Turkish region neighboring Syria has journeyed across the globe.
Today, India stands as one of the leading producers of chickpeas, with cultivation also thriving in Canada and North America. I cherish garbanzo beans, as they were introduced to me by my mom during my childhood. She used to make "Potajes" (soups) with pork or chorizo. Garbanzo beans are very popular in Spain, and they are considered to be an important part of the Mediterranean diet.
I prepared this Garbanzo Bean/Chickpea Soup during the summer. Although the weather was hot, growing up in a tropical South American country taught me to enjoy soup at any time of the year.
This recipe of Garbanzo Bean Soup/Chickpea Soup is ideal for cozy weather here in the US, not to mention delicious, comforting and nutritious. Omit the chorizo and the bacon for a vegetarian version.
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Ingredients:
Garbanzo Bean/Chickpea Soup
- 6 oz of dried chorizo
- 3 cans of Garbanzo Beans/Chickpeas (16.05 oz each)
- 4 strips of bacon
- 2 big russet potatoes
- 1 onion
- 2 cloves of garlic
- 6 sweet peppers
- 1/2 a leek
- 2 cups of spinach
- 1/4 cup of white wine
- 6 cups of low-sodium vegetable stock
- 1 tbsp of paprika
- 1 tsp of cumin
- 1 bay leaf
- 1/4 tsp of ground coriander
- 1/4 tsp of dried Italian herbs
- 1 tbsp of olive oil
- Salt and pepper to taste
Directions:
1.- Cut the chorizo into small cubes and finely chop the bacon. Dice the potatoes into small, uniform pieces.
Prepare the leeks, peppers, and onions by chopping them and thinly slicing the garlic.
2.- Open the cans of garbanzo beans, drain the liquids using a colander, and set them aside.
3.- In a large 18-quart pot, heat some olive oil over medium heat and add the bacon and chorizo. Let them sauté for about 3 minutes, stirring occasionally.
4.- Introduce the Sofrito mixture (onions, garlic, peppers, and leeks) to the pot, and let it cook with the chorizo and bacon for an additional five minutes, stirring occasionally until caramelized.
5.- Incorporate the spices and bay leaf into the pot.
6.- Pour in the white wine to deglaze the caramelized ingredients and let everything cook together for one more minute.
7.- Combine the diced potatoes, spinach, and garbanzo beans in the pot, ensuring they are mixed evenly.
8.- Pour in the broth.
9.- Season with pepper to your taste and check for salt, adding more if necessary. The amount of salt needed may vary depending on the saltiness of the bacon, chorizo and broth. Taste before adding additional salt.
Let the soup simmer for approximately 20 more minutes, or until the potatoes are tender.
Enjoy this Garbanzo Bean/Chickpea Soup with Tostones (fried green plantains) sprinkled with pink salt and Tajin.
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