Best Sopa De Garbanzos Chickpea Soup Recipes

Sopa De Garbanzos - Chickpea Soup image

Provided by loof751

Categories Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups canned chick-peas
4 1/2 cups chicken stock (or vegetable)
1/2 lb lean bacon
2 garlic cloves
2 onions
2 tomatoes
salt and pepper

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

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

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.

Sopa De Garbanzos (Chick Pea Soup) image

Provided by threeovens

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 lb dried garbanzo beans, soaked overnight in 4 cups salted water
1 lb pig's foot
1 slice bacon, chopped
1 ounce ham, chopped
1 chorizo sausage or 1 sweet Italian sausage, cut into 1/2 inch rounds
1/4 cup green pepper, chopped (about 1/3 a pepper)
1/4 cup red pepper, chopped (about 1/3 a pepper)
1/2 cup onion, chopped (about 1/2 a medium onion)
1 garlic clove, minced
6 cups water
1/2 lb pumpkin or 3/4 lb butternut squash, peeled and diced
2 fresh cilantro stems (leaves and stems) or 2 fresh parsley sprigs, chopped (leaves and stems)
1/2 lb potato, peeled and diced
1 lb cabbage, chopped
1 tablespoon tomato paste
kosher salt, to taste

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.