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Sopa de Garbanzo

    Ready for serving – Sopa de Garbanzo

    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.

    Ready for serving – Sopa de Garbanzo

    Sopa de Garbanzo

    A classic, simple, and popular recipe from Spain.
    Prep Time: 40 minutes
    Cook Time: 3 hours
    Beans soaking: 12 hours
    Cuisine: Spanish
    Keyword: Soup, Stew
    Servings: 10
    Author: Gayle Hurmuses


    • 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


    • 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


    Ready for serving – Sopa de Garbanzo
    Ready for serving Sopa de Garbanzo
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