I moved to Toronto days before my 20th birthday. On my first morning there, I went for a walk along Queen Street West that took me to Edwards Books & Art where I bought two cookbooks.

One of these was Bean Feast: An International Collection of Recipes for Beans, Lentils, and Dried Pulses, by Valerie Turvey. A recipe for this garbanzo bean soup was in it. I made it almost immediately, and have been making it ever since. The other cookbook was titled Going Bananas and there will be recipes inspired from that as well.

Sopa de Garbanzo

A classic, simple, and popular recipe from Spain.

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Prep Time: 40

Cook Time: 3

Beans soaking: 12

Cuisine: Spanish

Keyword: Soup, Stew

Servings:

Author: Gayle Hurmuses

Ingredients

1 cup black garbanzo beans
Smoked ham hock
½ lb smoked ham from the hock
2 cured chorizo
salt
pepper
1 small head of garlic
1 white onion
2 Tbsp Spanish paprika
1 lb red potatoes

Instructions

Soak the garbanzo beans for 12 or more hours. Drain.
Assemble your ingredients and dice the onions
Put the beans, hock, ham, chorizo, salt, pepper, garlic, onion, and paprika in a soup pot
Cook for 4-6 hours
40 minutes before serving, remove the ham hock, ham, and chorizo
After cooling, slice the chorizo, cube the ham, and add them back into the soup with the potatoes.
Either add the potatoes 30 minutes before serving, or over pre-cooked potatoes when done – a household member is doing keto, so we are adding potatoes at the end for those who want them