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Chickpea, Potato, and Tomato Soup |
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Serves: 4
Print this Recipe
(Sopa de Garbanzo, Papa, y Jitomate)
Category: Vegetable and Bean Soups
Only fresh ripe tomatoes provide the right flavor for this fine soup, so plan to make it when tomatoes are at their peak.
1 tablespoon vegetable oil
1/2 medium white onion, finely chopped (about 3/4 cup)
2 cloves garlic (large), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/8 teaspoon crushed red pepper
2 large vine-ripened tomatoes, peeled and finely chopped
1 tablespoon tomato paste
4 cups canned fat-free reduced-sodium chicken broth
2 medium potatoes (12 ounces), peeled and finely diced
1 1/2 cups cooked chickpeas (garbanzo beans), canned or homemade
1/4 cup coarsely chopped fresh cilantro
1/2 teaspoon salt, or to taste
1. Heat the oil in a large pot and cook the onion, stirring frequently, until softened, 3 to 4 minutes. Add the garlic, cumin, oregano, and crushed red pepper. Cook, stirring, 1 minute. Add the tomatoes and tomato paste. Cook until the juices reduce and the mixture is nearly dry, about 3 minutes.
2. Add the broth, potatoes, and chickpeas. Bring to a boil, reduce the heat, cover and simmer until the potatoes are tender, 12 to 15 minutes. Stir in the cilantro and salt. Adjust seasoning. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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