Sopa de Garbanzo – Rancho Gordo
Steve was going through his collection of Mexican cookbooks and came across a tattered copy of Recetario de Cocina Mexicana by Maria Luisa Soto and Murguiondo de Cossio (Vargas Rea Mexico, 1968)....
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Ingredients
- 5 tablespoons olive oil, plus more for serving
- 2 cups chopped tomatoes
- ½ cup chopped onions
- 2 teaspoons chopped garlic
- Salt and pepper to taste
- 3 cups cooked garbanzos, rinsed
- 1½ cups chicken or vegetable stock
- 2 cloves
- 1 teaspoon Rancho Gordo Pineapple Vinegar
- Croutons to garnish
- Minced fresh herbs, if desired
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