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Purée of Chickpea Soup |
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Serves: 4
Print this Recipe
(Crema de Garbanzo)
Category: Puréed Soups
Makes 4 to 6 servings
Mexicans uses chickpeas, which they call garbanzos, in a variety of dishes. This flavorful soup is like one my husband and I had in Oaxaca. Make the soup with canned beans, or with cooked dried beans (see Beans, Rice, and Pasta: Basic Chickpeas). Mexican cooks rub the thin skins off the cooked beans to make the texture of the soup creamier. I have found it to be quite easy to do; but if you are short on time or prefer the health benefit of extra fiber from the skins, leave them on.
2 tablespoons unsalted butter
1 medium onion, chopped
1 medium carrot, chopped
2 cloves garlic (large), chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper
3 cups cooked chickpeas (garbanzo beans), canned or homemade, drained
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 tablespoon chopped fresh cilantro
1. In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes. Add the cumin, salt, and crushed pepper. Cook l minute. Add the drained chickpeas and the chicken broth and cook 1 minute.
2. Transfer the soup mixture to a blender or food processor and purée until smooth.
3. Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat. Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors. Serve the soup hot, sprinkled with cilantro.
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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