Skip to main content

Sopa de Garbanzos

In the tiny kitchen on La Calle de la Verbena, my host mamá, Puri, always had something brewing in her pressure cooker. The flavors melded into such a beautiful aroma that filled the cozy Spanish apartment. At times, the pot would scream right before the knob would shoot straight up and hit the ceiling. One of the best dishes that came from that pot was her sopa de garbanzos, lovingly made from scratch. Twenty years later, I finally made my first pot of it. It's warm creamy, flavorful richness transported me right back to her tiny kitchen, where we lingered over our mid-day meal each afternoon.

1 16-oz bag of dried garbanzos (chickpeas)
3 Tbsp olive oil
2 smaller (or 1 larger) onions finely chopped 
3 - 4 cloves of garlic chopped or minced
3 - 4 carrots thinly sliced
1 - 2 potatoes cubed 
1 red pepper roasted and chopped or half a jar of red roasted peppers
2 bay leaves
1 Tbsp of Spanish paprika 
1 package dried Spanish chorizo sliced
1 32-oz box Kitchen Basics Unsalted Chicken Stock 
2-4 cups water

Tips: I used the following ingredients that I order online or pick up when I'm in Minneapolis:
  • Palacios Chorizo, available at the following sites 
  • Pimenton de la Vera Picante (hot paprika)
You can find these items on the web at: 
Sort, rinse, and soak the garbanzos in 6 - 8 cups of plain, cold water overnight for 8 - 12 hours. Then, rinse the beans again well, and set aside. 

In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, red pepper, bay leaves, and paprika. Stir well and saute for about 10 minutes. Add the beans, the potatoes, the chicken stock, and the water. Stir well. 

Bring to a boil, and then let simmer until the beans are tender. Stir in the chorizo, and simmer on medium-low for about 5-10 minutes longer.  
When ready, the soup will be more on the creamy side. Serve with warm, crunchy bread torn into chunks.


Popular posts from this blog

Cold and Flu Fighter

Kick the cold or flu before it hits. At the first sign of a runny nose, sore throat, or fatigue, I mix this tea about 2 times a day. I have warded off a full-blown cold several times thanks to this remedy. My kids even take it, although unwillingly; see the kid-friendly version below.

*This is not an original recipe but is posted here for reference only.

3/4 cup water (heated about 45 seconds in the microwave)
1/4 cup raw unfiltered apple cider vinegar (ACV)
1 Tbsp raw honey

Warm 3/4 cup of water in the microwave for about 50 seconds. Add 1/4 cup of raw unfiltered ACV and 1 Tbsp raw honey. Stir until honey is melted. Sip until the cup is empty. Do this 2-3 times daily. Although this tea might taste a bit bitter, the benefits are worth it. I have found the tea more tolerable (or rather less bitter) after it cools for a bit.

Kid-friendly version
This remedy works well for kids too!  But, I will admit it takes some getting used to on their part. My 8-year-old sone actually prefers t…

Ann's (Family and Friends' Favorite) Coleslaw

If the original recipe card has any indication about how long or how often we make this coleslaw, it proves just how much our friends and family enjoy it...and ask for the recipe! Here's the original card from Great Aunt Ann (on my husband's side). 

This lightly creamy coleslaw maintains a refreshing crunch, yet with a delightfully smooth texture. It has been the hit of many parties, family gatherings, and weeknight dinners. It can be served as a quick side dish or as a topping to barbecue sandwiches and even fish tacos. 

This recipe has been broken down into two portions: "party for many" and "party for 2-4," depending on how much you need.

Party for many                                                 
About 2 bags of shredded cabbage mix             

1 cup salad dressing 
1/2 cup sugar        
1/4 cup dijon mustard   
1/4 apple cider vinegar* 
Grated onion (to taste) 
Grated black pepper (to tast…