Dive into the vibrant flavors of Mexico with this authentic chickpea soup recipe, a hearty and healthy dish perfect for any time of year. Forget bland, watery soups; this recipe explodes with the rich complexity of traditional Mexican spices, the satisfying texture of chickpeas, and a depth of flavor that will leave you wanting more. Imagine a comforting bowl brimming with tender chickpeas, fragrant onions, and zesty lime, all simmered to perfection in a savory broth. This isn't your average soup; it's a culinary journey to the heart of Mexican cuisine.
This recipe delivers a truly authentic taste, avoiding shortcuts and embracing the traditional methods that make this soup so special. We'll guide you through each step, ensuring you create a delicious and satisfying meal that will impress your family and friends. Ready to embark on this culinary adventure? Let's get started with the detailed step-by-step process outlined below.
Tools Needed
- Pot
- Blender
- Spoon
Ingredients
- Dried chickpeas: 1 1/2 cups
- Bay leaves: 2
- Onion: 1 large (1/2 for soup, 1 piece for chickpeas)
- Garlic cloves: 4 (2 for chickpeas, 2 for soup)
- Celery stalks: 2-3
- Carrots: 2
- Tomatoes: 4
- Squash: 1 large
- Chipotle peppers in adobo sauce: some
- Cilantro: 1 bunch
- Salt: to taste
- Vegetable oil
- Water
- Optional toppings: cheese, avocado, Mexican crema, lemon
Step-by-Step Instructions
Step 1. Prepare the Chickpeas and Base
- Soak dried chickpeas overnight. Drain and rinse.
- In a pot, combine chickpeas, bay leaves, a piece of onion, and 2 garlic cloves with hot water. Partially cover and cook for about 20 minutes, or until chickpeas are softened and easily peeled.
- Blend raw tomatoes, onion, and garlic with water until smooth.
Step 2. Sauté Vegetables and Build the Soup
- Chop onion, celery, carrots.
- In a separate pot, sauté chopped onion, celery, and carrots in hot oil until softened.
- Pour blended tomato mixture into the pot with the sautéed vegetables. Season with salt and simmer.
Step 3. Combine and Simmer
- Add cooked chickpeas and their cooking liquid to the pot. Simmer.
- Add zucchini, chipotle peppers, cilantro. Adjust seasoning.
Step 4. Finish and Serve
- Simmer until zucchini is cooked but still firm. Serve hot.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Check if chickpeas are fully cooked by pressing one with a spoon. If the center is still hard, continue cooking.
- Total cooking time for chickpeas depends on how dry they were and how long they were stored.
Nutrition
- Calories: approximately 600-700
- Fat: 15-20g
- Carbs: 100-120g
- Protein: 25-30g
FAQs
1. Can I use canned chickpeas instead of dried?
Yes, using canned chickpeas will significantly reduce the cooking time. Just make sure to rinse them well before adding them to the soup.
2. What can I do if my soup is too thick or too thin?
For thicker soup, simmer uncovered for longer to reduce the liquid. For thinner soup, add a bit more broth or water.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your bowl of authentic Mexican chickpea soup – a flavorful and fulfilling meal that’s perfect for a cozy night in or a vibrant weeknight dinner. This recipe is a testament to the simple beauty of fresh ingredients and traditional techniques. Now go forth and savor the delicious results of your culinary journey!