Sopa de Garbanzo (Chickpea Soup)

Name: Sopa de Garbanzo (Chickpea Soup)
Total time: PT0D0H0M
Yield: serves 8-10
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

Serves
serves 8-10

PENNY DE LOS SANTOS

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. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.

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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Instructions

Step 1

Heat oil in an 8-qt. Dutch oven over medium heat. Add oregano, garlic, onions, and season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, and cook, stirring, for 2 minutes. Add chickpeas, stock, and chiles, and bring to a boil; reduce heat to maintain a simmer, and cook, stirring, until chickpeas are tender, about 1 1⁄2 hours. (Alternatively, place pot on bottom grate of a bullet smoker, underneath the lamb, and cook until chickpeas are tender, 4–6 hours.) Season with salt and pepper, and serve soup alongside barbacoa.