Best 3 Sopa De Garbanzos Chickpea Soup Recipes

**Explore the Enticing World of Chickpea Soup: A Culinary Journey from Spain to the Middle East**

Embark on a culinary expedition with chickpea soup, a comforting and versatile dish that has captivated taste buds across cultures. From the sun-kissed shores of Spain to the vibrant souks of the Middle East, this humble legume takes center stage, offering a symphony of flavors and textures that will tantalize your senses.

This article presents a diverse collection of chickpea soup recipes, each reflecting the unique culinary heritage of its region. Discover the smoky paprika-infused delight of Sopa de Garbanzos, a Spanish classic that showcases the harmonious marriage of chickpeas, tomatoes, and chorizo. For a taste of Moroccan tradition, relish the aromatic Harira, a hearty and nourishing soup brimming with vegetables, lentils, and a blend of exotic spices.

Transport yourself to the vibrant streets of Cairo with Egyptian Ful Medames, a hearty and flavorful stew where chickpeas bask in the embrace of cumin, coriander, and garlic. For a journey into Turkish cuisine, savor Nohutlu Çorba, a vibrant and tangy soup that combines chickpeas, yogurt, and a medley of herbs.

Whether you seek a hearty bowl of comfort food or a culinary adventure that spans continents, these chickpea soup recipes promise to satisfy your cravings and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOPA DE GARBANZOS (CHICK PEA SOUP)

Sopa De Garbanzos (Chick Pea Soup) image

My husband's favorite way to flavor beans is with pigs' feet. I kid you not. Actually, they flavor the beans very well. He eats the meat, I do not. We use them with kidney beans always. This recipe is translated from "Cocina Criolla" by Carmen Aboy Valldejuli, originally published in 1954 in Spanish. My husband calls it the Puerto Rican Cookbook. Times do not include overnight soaking of the beans. NOTE: If using salted pigs feet, they should also be soaked overnight, in a separate bowl (and rinsed and drained)

Provided by threeovens

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/3 lb dried garbanzo beans, soaked overnight in 4 cups salted water
1 lb pig's foot
1 slice bacon, chopped
1 ounce ham, chopped
1 chorizo sausage or 1 sweet Italian sausage, cut into 1/2 inch rounds
1/4 cup green pepper, chopped (about 1/3 a pepper)
1/4 cup red pepper, chopped (about 1/3 a pepper)
1/2 cup onion, chopped (about 1/2 a medium onion)
1 garlic clove, minced
6 cups water
1/2 lb pumpkin or 3/4 lb butternut squash, peeled and diced
2 fresh cilantro stems (leaves and stems) or 2 fresh parsley sprigs, chopped (leaves and stems)
1/2 lb potato, peeled and diced
1 lb cabbage, chopped
1 tablespoon tomato paste
kosher salt, to taste

Steps:

Drain beans and set aside.
In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
Add peppers and onion; saute until onion is softened, about 5 minutes.
Add garlic and saute a minute or so.
Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
Open pot, taste for salt and add, if necessary.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

SOPA DE GARBANZOS - CHICKPEA SOUP

Sopa De Garbanzos - Chickpea Soup image

When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This filling soup can be made vegetarian by using vegetable stock and omitting the bacon.

Provided by loof751

Categories Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 249.6, Fat 15, SaturatedFat 4.8, Cholesterol 23.3, Sodium 566.5, Carbohydrate 19.1, Fiber 2.8, Sugar 4.1, Protein 9.5

Tips:

Use dried chickpeas: Dried chickpeas are more flavorful and economical than canned chickpeas. Just be sure to soak them overnight before cooking.
Add vegetables: Vegetables like carrots, celery, and onion add flavor and nutrition to chickpea soup. You can also add other vegetables, such as potatoes, tomatoes, or spinach.
Use a flavorful broth: The broth is the base of the soup, so use a flavorful one. You can use chicken broth, vegetable broth, or even water. If you're using water, add some salt, pepper, and garlic powder to give it flavor.
Season to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.
Serve with toppings: Chickpea soup is delicious served with a variety of toppings, such as croutons, grated cheese, or chopped cilantro.

Conclusion:

Chickpea soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover chickpeas, and it's also a great soup to make ahead of time. Whether you're looking for a quick and easy meal or a hearty and flavorful soup, chickpea soup is a great option.