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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Sopa de Garbanzos Chilean Chickpea Soup

March 9, 2018 by Pilar Hernandez
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Versión en español

Chilean Chickpea SoupI’ve been craving this Chilean Chickpea Soup with rice and chorizo for weeks. This year we had a frigid and dark winter in Houston, and this soup warms you to the core. I delayed making them because I could not find the chorizo or sausage I liked. I usually cook with Spanish chorizo, made fresh at Central Market.

My butcher told me that they are having trouble receiving the condiments from Spain. I was impressed. I thought they used local seasonings. I recommend excellent meat and the perfect seasoning if you can get them.

In the end, I had to use Mexican chorizo, which is different but tasty. Beware that the Mexican chorizo often comes wrapped in plastic and not in the casing, so you have to remove the plastic.

In Chile, you can buy a cousin of the chickpea called Chícharo.

You may also be interested in the recipe: Roasted Salted Chickpeas.

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Sopa de Garbanzos Chilean Chickpea Soup

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A comforting winter chickpea soup.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 medium onions
  • 1 teaspoon cumin, dried oregano, paprika
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 3/4 cup of short rice
  • 2 Spanish chorizo in pieces
  • 1 liter of vegetable broth
  • 4 1/2 cups cooked chickpeas (I used 3 cans of 450 grams each)
  • oil, salt, and pepper

Instructions

  1. Chop the onions into small cubes.
  2. In a large pot, place 1 tablespoon of vegetable oil, heat over medium-high heat. Add the cumin, oregano, and paprika. Stir for 1 minute.
    sofrito
  3. Add the chopped onions, and cook for 5 minutes. Stirring often.
    Onion browning
  4. Add the garlic, the chorizo in pieces, the salt, the bay leaf, and the rice, stir well, and cook for 3 minutes.
  5. Add the broth. Cover and cook over medium heat for 10 minutes.
  6. Add the chickpeas and continue cooking for 5 more minutes.
    Chickpeas on a pot
  7. Taste, adjust the seasoning. Serve hot.
    Chilean Chickpea Soup
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: Stove cooked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 384
  • Sugar: 7.5 g
  • Sodium: 878.6 mg
  • Fat: 13 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 52.3 g
  • Fiber: 7.9 g
  • Protein: 15 g

Keywords: chickpea soup, chilean cuisine

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Garbanzos, Chilean Recipe


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Category: Chilean recipes, Chilean Soups & Starters

Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anonymous

    September 24, 2021 at 6:31 pm

    Donde esta tu direccion y numero de telefono?

    Reply
    • Pilar Hernandez

      September 25, 2021 at 12:13 pm

      ¿Para qué?, no soy un restaurant ni vendo comida. Cualquier pregunta sobre recetas las contesto acá.

      Reply
  2. denise Delgado

    February 14, 2020 at 11:33 am

    i love making this dish. i use smoked paprika and also make smoked paprika oil. heat some oil in a small pan. add smoked paprika and heat till bubbling. let rest and use to drizzle over the dish. yummy.

    Reply
    • Pilar Hernandez

      February 15, 2020 at 2:09 pm

      Yes, I do that too. It’s a great touch.

      Reply
  3. Kristen

    May 1, 2018 at 6:35 pm

    Excellente!

    Reply
    • Pilar Hernandez

      May 2, 2018 at 7:10 pm

      Thanks!

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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