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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.

Ingredients
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

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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: 
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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.

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