It has been a crazy month and I have been so busy that I hadn’t had time to write recipes, my sister came to visit from Mexico and she was with us for two weeks, we had such an amazing time with her, but sadly her holiday finished and she had to go back. Anyway, soon we will see her again.
Today’s recipe is one of my dad’s favourite soups with my own touch, “Sopa de garbanzos” (chickpea soup). In Mexico chickpeas are not as popular as beans, but there are some nice Mexican recipes with them like this soup. My dad used to make this soup when there was not much to cook in the cupboards or fridge, it takes no time to be prepare specially if you use tin chickpeas. So here is the recipe, I hope you enjoy it as much as I do.
For the soup
- 3 cans organic chickpeas in water
- 1 or 2 chipotle chillies
- 3 large fresh chopped tomatoes
- 1 chopped onion
- 1 chopped garlic
- 1 tbsp organic tomato puree
- Salt to taste
- Pinch of pepper
- 2 pint water
- 2 tbsp rapeseed oil
For the salsa verde
- 20 gr fresh coriander or a small bunch
- 10 fresh basil leaves or a small bunch
- 10 fresh mint leaves
- 1 small garlic finely chopped
- 3 capers
- Juice of one lime
- 4 tbsp olive oil
- Maldon salt flakes
- Chopped avocado
- Feta cheese (optional)
- Chopped fresh jalapeño (optional)
Heat the rapeseed oil in a large casserole dish and add the onion, garlic and tomatoes, fried for 5 min.
Add the chipotle chillies, tomato puree, salt to taste and pinch of pepper, then blend the sofrito until smooth.
Drain the chickpeas and add them to the broth, then add the pints of water and cook for 10 min.
While the soup is cooking make the salsa verde. Chop all the herbs and garlic. Put the garlic and salt in a pestle and mortar and mash it, then add the herbs and capers and ground them very well, after add the juice of lime, olive oil and mix all the ingredients and the salsa verde is done. Cut the avocado in cubes.
Serve the soup in a bowl, add some avocado and salsa verde and enjoy with warm corn tortillas or a piece of nice sourdough bread.