Chickpea, Potato, and Tomato Soup
Sopa de Garbanzo, Papa, y JitomateOnly fresh ripe tomatoes provide the right flavor for this fine soup, so plan to make it when tomatoes are at their peak.
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil
- ½ medium white onion finely chopped (about ¾ cup)
- 2 large garlic cloves finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- â…› teaspoon crushed red pepper
- 2 large vine-ripened tomatoes peeled and finely chopped
- 1 tablespoon tomato paste
- 4 cups canned fat-free reduced-sodium chicken broth
- 2 medium potatoes 12 ounces, peeled and finely diced
- 1½ cups cooked chickpeas garbanzo beans, canned or homemade
- ¼ cup coarsely chopped fresh cilantro
- ½ teaspoon salt or to taste
Instructions
- Heat the oil in a large pot and cook the onion, stirring frequently, until softened, 3 to 4 minutes.
- Add the garlic, cumin, oregano, and crushed red pepper.
- Cook, stirring, 1 minute.
- Add the tomatoes and tomato paste.
- Cook until the juices reduce and the mixture is nearly dry, about 3 minutes.
- Add the broth, potatoes, and chickpeas.
- Bring to a boil, reduce the heat, cover and simmer until the potatoes are tender, 12 to 15 minutes.
- Stir in the cilantro and salt.
- Adjust seasoning.
Notes & Wine Advice
Serve hot.