Ingredients
- 4 carrots diced or sliced on the bias.
- 1 medium onion diced.
- 3-4 ribs of celery with leaves diced or sliced on the bias.
- A couple of sticks of chorizo sliced thinly on the bias. About 1/2 pound. Smoked chorizo is best.
- 5-14 ounce cans of garbanzo beans (chick peas) drained.
- Quart of chicken stock. Usually takes a quart and 1/2.
- Extra virgin olive oil.
- Fresh loaf of Cuban or French bread.
- 1 cup fresh cilantro chopped.
- Lemons cut into quarters - remove as many seeds as possible.
- 1 tablespoon Cumin
- 2 tablespoons kosher salt.
- Black pepper to taste
Directions
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In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes.
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Add the onion to the carrots and sauté until the onions wilt. About 5 minutes.
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Add the celery to the carrots and onions until the celery wilts. About 5 minutes.
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Throw in a couple of grinds of black pepper to taste.
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Throw in about a tablespoon of cumin.
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Stir it all around.
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Add the chorizo and stir it all around. Cook for about 5 minutes.
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Add the garbanzo beans and stir.
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Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed.
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Drizzle about a teaspoon of olive oil on top.
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Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes.
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Puree a cup of the soup mixture and add it back to the soup.
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Serving
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Preheat oven to 350 degrees.
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Slice the bread on the bias about 1/4 inch thick.
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Lightly brush each side of the bread with olive oil.
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Sprinkle lightly with kosher salt.
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Bake in oven until slightly brown.
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Remove from oven.
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Scoop up a couple of spoons of the soup into a bowl.
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Sprinkle with some cilantro.
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Lightly drizzle with olive oil.
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Squeeze some lemon juice on top.
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Serve with toast points.
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Fresh grated Manchego cheese over the top adds a nice touch.