I often have hazy memories of walking softly through fields of garbanzo plants, while the sun set in the background. These were some of the most picturesque memories of my childhood. There was something about walking with care, so that the sticky substance on the pods would not get on my clothes, that brings so many feelings of a deep connection with nature. At the end of the walk we would end up with bushels of fresh garbanzos that were perfect for roasting.
Roasted fresh garbanzo beans in the pod are amazing, specially when they are sprinkled with sea salt or even hot sauce. Almost like the Mexican version of edamame. However, when the garbanzo bean season would pass, what was left was dried garbanzo beans. During these months, no matter what the weather was like, my mom would make a delicious garbanzo bean soup. A soup that was enjoyable both warm and cold, made with simple ingredients, yet always hearty. Filled with notes of cumin but allowing the garbanzo beans to stand out.
As we are still experiencing cold weather in New York and in other areas of the country, I thought it would be the perfect time to share a recipe that means so much to me. This is one of my favorite soups that I grew up with: Sopa de Garbanzos.
Serves approximately 2 bowls
2 cups cooked garbanzo beans
1/2 cup chopped onion
3 minced garlic
2 cups chopped vibe ripe tomatoes
2 teaspoons cumin
1/2 teaspoon black pepper
3 cups water or cooking liquid
1/4 cup corn oil
1 teaspoon salt or to taste
- In a pot, heat the oil under medium heat.
- Add the onion and cook for approximately 3 minutes. Allowing the onion to sweat out all of it’s flavors.
- Then add the garlic and sauté that for approximately 1 minute, just to bring out it’s flavor but don’t allow it to brown.
- Right after add the tomatoes and cook down for about 7 minutes.
- Now you’re ready to add the cumin, black pepper, salt, and garbanzos.
- Sauté for about 3 minutes then add the cooking liquid or water.
- Turn the heat down to low, cover, and cook down until it has thickened; approximately one hour and 30 minutes.
- If you prefer a thicker soup after 30 minutes you can take a cup of the garbanzos, grind them to a pulp, add back into soup, and cook down for one hour.
I love to eat this simple soup with corn tortillas but enjoy as you please.
Feel free to post your comments or questions.
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