Entrees, Soup

Spanish Garbanzo and Cabbage Soup

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When I arrived home from our Thanksgiving trip to Sedona it was raining in Los Angeles.  Anyone who lives here and is reading this knows that this is a big deal.  It never rains here and so when it does it’s pretty major.  For me it means I get to stay in and get all cozy with something warm to eat or drink.

It definitely felt like soup weather and I had been craving garbanzo beans and the taste of chorizo.  For me this means either Cocido Madrileno or Caldo Gallego, two Spanish cuisine classics.  I didn’t have all the ingredients to make either of them so I got creative and came up with this hybrid.  They key is that broth.  It has to be chocked full of smoky pork and chorizo flavor.

Delightful Recipe

Serves 6

INGREDIENTS

  • 1 lb or 1 package dried garbanzo beans
  • 1 bay leaf
  • 5 pepper corns
  • 5 all spice corns
  • 3 sprigs of thyme
  • 5 cloves of garlic, pealed and smashed
  • 6 oz salt pork cut into 1/4 by 2 inch pieces
  • 1 ham hock
  • 1 lb of chorizo
  • 1 lb of small white or red potatoes
  • 1 head of napa cabbage coarsely chopped
  • Salt & pepper to taste
  1. Put dried garbanzo beans in a pot with bay leaf, pepper corns, all spice, thyme, smashed garlic cloves and one teaspoon of salt.  Cover with at least 8 cups of water.  Bring to a boil over high heat and then reduce and boil for an hour or until beans are tender.
  2. Drain beans and remove aromatics.  Pour beans into a pot and place salt pork, chorizo and ham hock on top.  Cover with water and bring to a boil and then reduce heat and simmer for an hour.
  3. Quarter potatoes and add to the garbanzos.  Add more water to cover if needed.  Cook for about 20 minutes or until potatoes are tender.
  4. Add cabbage and cook for 5 minutes or until cabbage is soft and wilted.
  5. Divide soup among bowls and eat.

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