Thursday, March 28, 2013

Chorizo Garbanzo Soup



Spring is supposed to be here. I say "supposed" because we just got a snowfall, not a big one, but still the biggest we've had all winter. Even though it's technically spring, it feels like a winter's night. We built a fire and I made Chorizo Garbanzo soup.

This is a great soup for a cold  night. It's a traditional Spanish dish, but I've adapted it to my family's taste. It serves two people, but you can double it to serve a family of four.

Chorizo Garbanzo Soup

2 chorizo sausages (Traditional Spanish chorizo, not the Salvadoran or Mexican kind)
4 small potatoes (I use red potatoes because I like the splash of color)
1 medium-sized Spanish onion
1 can of garbanzos
1 can of diced tomatoes
2 cups of chicken broth
Adobo seasoning, pepper and red pepper flakes to taste
Cilantro to taste.

Chop the onion, the chorizo and the potatoes. Brown the onions and the adobo, pepper and red pepper flakes. Add the chorizo and stir until the onions turn a golden-orange color. Add the diced tomatoes and stir for several minutes.

When the tomato mixture starts to boil, add the chicken broth. Let the soup simmer for 45 min.

Add chopped, fresh cilantro before serving.

Serve with a nice sangria or Rioja wine. You can also make some easy Manchego toast to go with the soup.



Manchego Toast:

1/2 loaf of Italian bread
Manchego cheese

Cut the bread into 1/2 slices. Shave slices of Manchego cheese (use a potato peeler to get nice, thin slices). Place the cheese on the toast and bake at 375 degrees until the cheese turns golden brown.