Sopa de Garbanzo (Chickpea Soup)

Sopa de Garbanzo (Chickpea Soup) 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. See the recipe for Sopa de Garbanzo (Chickpea Soup) »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.

Sopa de Garbanzo (Chickpea Soup)
This delicious chickpea 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.
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

Instructions

  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 12 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.