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.

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

===================================================================
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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Italian Lentil Soup

Adapted from a recipe by Cindy and Gabriele Dellanave This recipe came from a Community Education cooking class taught by the Dellanaves. Because I use ground turkey sausage, I don't use any added salt in this recipe. My kids love this hearty soup.  Ingredients 6 - 8 cloves garlic (finely diced) ½ onion (finely diced) 1 celery stalk (finely diced) 1 small carrot (finely diced) 4 Tbsp olive oil Ground black pepper (to taste) 1 15-oz. can of low-sodium diced tomatoes Low-sodium beef or chicken broth (about four 14-oz. cans) 1 package lentils 1 lb. Italian pork or turkey sausage Cayenne pepper (optional) Sort and rinse lentils. Then, let drain. In a large pot, heat olive oil over medium heat. Add celery, carrot, garlic, onion, and pepper. Sauté for  a few minutes. Puree the tomatoes, and add to the sauté mixture. Cook for about 10 minutes. Add lentils and let cook for a few minutes. Add broth , and boil for about 30 minutes or until the l...
Post a Comment
Read more

Empanada de Pollo

Any time I'm in Spain, at the top of my list is to sample the myriad of tapas, savoring the harmony of flavors that fill both my appetite and my soul. Among my favorites are the croquetas and the empanadas, and no wonder! I call this comfort food. This empanada recipe has become a favorite for my whole family -- the kids too! I have adapted this recipe from, "Chicken, Pork, and Piquillo Pepper Turnovers," by the late Penelope Casas in her book Tapas: The Little Dishes of Spain . Her recipe calls for making bite-sized turnovers, but I have only made it as a full pie and incorporated my own shortcuts for convenience. Buen provecho! Ingredients 2 deep-dish pie crusts (at room temperature) 3 Tbsp olive oil 1 lb boneless, skinless chicken thighs (trimmed of fat), chicken breast OR a 1/2 pound of each, cubed Kosher or sea salt Freshly ground pepper 1 - 2 boneless pork chops, cubed 2 Spanish chorizo sausages, cubed, OR 2 ounces Serrano ham or prosciutto, chopped 1 sm...
Post a Comment
Read more

Rockin' Tacos

I came up with this recipe for low-sodium tacos when I was learning how to make my own sodium-free seasoning mixes. To make them sound exciting so that my son would eat them, I called them "Rockin' Tacos." He went for it, and they've become a staple in our menu planning ever since. Ingredients 1 Tbsp. olive oil 1 lb ground beef, turkey, or chicken ½ onion chopped finely 4 - 6 cloves of garlic pressed ¼ cup water Add the following seasonings to taste (about a couple teaspoons each, but about a Tbsp of chili powder): Cumin Oregano Adobo seasoning Black pepper Chili powder Garlic powder (if not using fresh garlic) Ancho chili pepper (optional) Heat olive oil over medium-high heat.  Add onions and sautee until clear. Add garlic if using fresh garlic.  Add ground meat and brown. When meat is almost cooked, add seasonings to taste. Add water  if meat seems a bit dry (add more for turkey). Serve on warmed corn or ...
Post a Comment
Read more