The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Chickpea Soup (Sopa de Garbanzo)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons vegetable oil 1 medium onion, finely chopped 1 clove garlic, minced
1 tablespoon fresh mint leaves, chopped, or 1/2 tablespoon dried 3 cups beef or chicken stock 2 cups cooked chickpeas (1-1/4-pound can), or 1/2 pound dried chickpeas, soaked overnight in cold water
salt, freshly ground pepper 6 eggs



1 Heat 2 tablespoons of the oil in a skillet and saute the onion and garlic until the onion is soft. Transfer the contents of the skillet to a blender or food processor, add the mint leaves, and 1/2 cup of the stock, and reduce the mixture to a puree. Pour the mixture into a medium-sized saucepan.
2 Put the cooked chickpeas in the blender or food processor with the liquid from the can. If using dried chickpeas, cook these in water to cover until tender, about 1 hour. Puree the chickpeas in a blender with 1 cup of the water in which they have cooked. Add the chickpea puree to the onion mixture and stir in the remaining stock. Season to taste with salt and pepper, bring to a simmer, and cook, stirring from time to time, until the flavors are blended, about 5 minutes.
3 Heat the remaining 2 tablespoons of oil in a skillet and fry the eggs. Pour the soup into bowls. Slide a fried egg into each bowl.

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