Sopa de garbanzos – Mexican chickpea and tomato soup Recipe
This soup combines tender chickpeas with tomatoes, vegetables, and a light hint of chili, creating a filling but not too heavy dish. In Mexican homes, soups like this often appear as the first course of lunch, especially when you need to feed a larger family with something simple and nourishing. The flavor is reminiscent of a mix between tomato soup and a chickpea stew.
A simple, budget-friendly soup inspired by Mexican home cooking that turns basic pantry ingredients into a fragrant, comforting meal with minimal effort.
Chef's tips
Adjust the level of chili to your taste – start with a small amount and add more at the end if needed. Using good-quality stock and ripe-tasting canned tomatoes makes a big difference to the final flavor.
How to serve
Serve with warm tortillas, crusty bread, or over a scoop of rice. A spoonful of plain yogurt or sour cream on top can balance the heat, and extra lime wedges on the side let everyone adjust the acidity to their liking.
Ingredients
- cooked chickpeas can be from a can, rinsed and drained - 400 g
- canned chopped tomatoes with their juice - 400 g
- vegetable stock homemade if possible - 800 ml
- onion finely diced - 1 piece
- carrot cut into small cubes - 1 piece
- celery stalk sliced - 1 stalk
- garlic finely chopped - 2 cloves
- fresh or dried chili pepper finely chopped, deseeded for a milder version - 1 piece
- ground cumin for aroma - 0.5 teaspoons
- vegetable oil for sautéing the vegetables - 2 tablespoons
- fresh coriander or parsley chopped leaves for sprinkling - 2 tablespoons
- lime juice to season the soup - 1 piece
- salt to taste
- ground black pepper to taste
Preparation
- Heat the oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–6 minutes, stirring, until the vegetables soften and become slightly translucent.
- Add the garlic, chili pepper, and cumin, and cook for about 1 more minute, until the spices become very fragrant.
- Pour in the canned tomatoes and vegetable stock and stir. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the chickpeas and season the soup with salt and pepper. Cook for another 10–12 minutes, until the flavors meld and the vegetables are tender.
- Finally, add the lime juice, stir, and taste. If needed, adjust the seasoning with more salt, pepper, or lime juice.
- Serve the soup hot, sprinkled with fresh coriander or parsley.
Storage
Zupę możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy. Przy podgrzewaniu dodaj odrobinę wody, jeśli zgęstnieje.
