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CHICKPEA SOUP

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Ingredients
6-8 servings
  • ½ lb (8 oz/227 g) chickpeas
  • Water (To soak the chickpeas)
  • 2 tbsp olive oil
  • ½ medium white or yellow onion, chopped
  • 2 green onion stalks, chopped
  • 2 garlic cloves, minced
  • 2 medium Roma tomatoes, chopped
  • ½ tsp ground cumin
  • ½ tsp food coloring ((Sazón Goya, Triguisar or homemade)
  • 8-10 cups (2-2½ liters) water (Or more if needed)
  • 2 Colombian chorizos, sliced
  • ½ lb pork meat
  • 2 chicken bouillons (Optional)
  • 1 lb small creole potatoes or yellow potatoes
  • 1 cup (8 oz/150 g) sweet peas
  • 1 medium carrot, grated
  • Salt and pepper to taste
  • Chopped cilantro for garnishing (Optional)

Directions

1. Leave the chickpeas soaking in plenty of water the night before and drain them the next day before you cook them.

2. The next day heat the olive oil in a large pot or pressure cooker over medium heat. Add the white or yellow onion and cook for about 3 minutes or until it's translucent. Add the green onion and garlic and cook for another minute. Add the chopped tomatoes and cook for about 3-5 minutes or until they are soft. Now add the cumin and food coloring and stir well.

3. Slowly add the water, then add the sausage, pork meat and chicken bouillons. Cover, bring to a boil over high heat, then reduce heat to medium low and cook for about 1½ hour. If you're using a pressure cooker, bring to pressure over high heat, then lower the heat to medium low and cook for about 45 minutes.

4. Uncover the pot, add the potatoes, sweet peas and grated carrot and cook for about 15-20 minutes or until the potatoes are cooked. Add more water if needed. If you're using frozen creole potatoes, they will be ready in less time since they are partially cooked. Season with salt and pepper to taste before serving. Garnish with cilantro and serve with white rice and avocado.




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