Sopa de Garbanzo (Chickpea Soup) | Saveur
This soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 tbsp. canola oil
- 1 tsp. dried Mexican Oregano
- 6 cloves garlic, finely chopped
- 1 large yellow onion, chopped
- Kosher salt and freshly ground black pepper, to taste
- 4 large tomatoes, cored, seeded, and chopped
- 1 lb. dried chickpeas, soaked overnight and drained
- 8 cups chicken stock
- 4 dried ancho chiles
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