Wednesday, November 11, 2009

Hellfire Heartburn Chickpea Soup

Another recipe from AntiCraft.

2-1/2 cups dry chickpeas
6 cups water
2 tsp. salt
1 tsp. black pepper
1/2 green pepper, chopped
1 clove garlic, minced
1/2 can tomato paste
2 links chorizo
1 potato, cut into 1" pieces

*The recipe called for an envelope of "Vigo Flavoring and Coloring." Upon looking it up, I decided against using it and used my own seasonings.

Soak chickpeas overnight in cold water. Discard the water the next day. Combine chickpeas, water, salt, pepper, seasonings, green pepper, garlic, and tomato paste. Boil and reduce to a simmer. Fry chorizo in a small pan until fully cooked. Drain and let cool. Slice into rounds. Add to pot. Simmer on low for 4 hours or until chickpeas are tender. Add potato and simmer for 15 more minutes.

Garbanzo beans are high up on Margaret's "love to eat" list, so this was a toddler pleaser. McKay also liked it. I thought it wasn't spicy enough. Either I'm no good at seasoning or the chorizo wasn't spicy enough. With a name like "Hellfire Heartburn..." I expected a little more oomph. It would be better named "Barely in the First Circle of Hell" or even "Purgatory Chickpea Soup". If I make it again, I'll add more cayenne.

I was glad to get the experience of soaking the beans. Since canned food often has BPA in it, it's nice to know how to prepare dried beans. We didn't eat many beans growing up, so it's been fun learning how to prepare them.

1 comment:

  1. This looks great ... I'll leave out the chorizo as I'm veggie, but the rest looks yummy - thanks for sharing ;0)


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