Sopa De Garbanzos - Chickpea Soup
photo by Lalaloula
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
This is a nice, basic soup thats quick to make and satisfying as a light lunch. I enjoyed the combination of chickpeas with tomatoes, but would add some more spices next time Im making this. Since Im a vegetarian I used veggie stock and left out the bacon.<br/>THANK YOU SO MUCH for sharing your recipe here with us, loof! Made and reviewed for Aussie Swap and the Chickpea Event in the Spain/Portugal Forum May 2011.
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I used about 1/2 of the bacon, doubled the garlic, added 1/2 cup extra chickpeas and flavoured with salt, pepper and cilantro and still found that the soup was a bit thin and missing something. I don't think it was the bacon missing but more a depth to the flavour. Next time I might add a potato or something to help thicken the soup a bit more
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