Best Sopa De Garbanzos Chick Pea Soup Recipes
SOPA DE GARBANZOS - CHICKPEA SOUP
When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This filling soup can be made vegetarian by using vegetable stock and omitting the bacon.
Provided by loof751
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas. Chop the onions, garlic, and tomatoes.
- Put the chickpeas and 1/4 cup broth into a blender and puree until smooth. Add the puree to the remaining broth in a large soup pot and simmer over medium heat for 15 minutes.
- Fry the bacon in a large skillet; remove and set aside. Saute the garlic and onions in the same pan until soft. Add tomatoes and cook 3 more minutes. Drain off as much fat as possible.
- Add vegetables and bacon to the simmering soup and season with salt and pepper to taste.
- Simmer until heated through. Serve very hot.
Nutrition Facts : Calories 249.6, Fat 15, SaturatedFat 4.8, Cholesterol 23.3, Sodium 566.5, Carbohydrate 19.1, Fiber 2.8, Sugar 4.1, Protein 9.5
SOPA DE GARBANZOS (CHICK PEA SOUP)
My husband's favorite way to flavor beans is with pigs' feet. I kid you not. Actually, they flavor the beans very well. He eats the meat, I do not. We use them with kidney beans always. This recipe is translated from "Cocina Criolla" by Carmen Aboy Valldejuli, originally published in 1954 in Spanish. My husband calls it the Puerto Rican Cookbook. Times do not include overnight soaking of the beans. NOTE: If using salted pigs feet, they should also be soaked overnight, in a separate bowl (and rinsed and drained)
Provided by threeovens
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Drain beans and set aside.
- In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
- Add peppers and onion; saute until onion is softened, about 5 minutes.
- Add garlic and saute a minute or so.
- Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
- Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
- Open pot, taste for salt and add, if necessary.
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)
Another recipe adapted from Jean Anderson's "Food of Portugal." This hearty soup is from the Alentejo and can be dressed up with the inclusion of some garlicy sausage--chourico or linguica. I have taken a shortcut and use canned chickpeas and frozen chopped spinach, but using really good homemade chicken stock really makes a big flavor difference.
Provided by Chef Kate
Categories Spinach
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
- Add the potatoes and stir fry another 2 to 3 minutes.
- Add the herbs and allow them to meloow over low heat for about 12 minutes.
- Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
- If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
- Using an immersion blender, puree the soup until it is as smooth as you like.
- Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
- Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.
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