Sopa de Garbanzos (Chickpeas Soup)


1 lb dried garbanzo beans

2 qt water

1 chorizo (Spanish sausage) sliced ¾”, remove casing

1 beef bone

1 ham hock (smoked)

4 oz bacon

1 med. head cabbage

½ lb potatoes (cut in ½” pieces)

¼ cup olive oil

1 med onion (finely chopped)

¼ green bell pepper (finely chopped)

4 garlic cloves (minced)

1 bay leaf

¼ cup tomato paste

½ tsp saffron


Soak beans in water, with 1 tbsp of salt, overnight or at least for 8 hrs (add water enough to cover about 1” above). Drain and discard water (Carefully look for stones in the beans and discard). Pour 2qt of fresh water. Add ham and beef bone. Cook and simmer on medium heat for 45 minutes.

In the meantime, on a skillet, add olive oil and sauté onions, pepper, garlic and bacon, cook for a few minutes and add tomato paste. Add mixture to beans. Add potatoes, cabbage, tomato paste, saffron, bay leaf and salt to taste. Cook for 15-20 minutes, or until potatoes are done. Take off from heat and add chorizo.

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