Ingredients with Measurements:
- 1 cup dried chocho beans
- 1 cup dried chickpeas
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Soak the chocho beans and chickpeas in separate bowls overnight.
2. Drain and rinse the beans and chickpeas.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the cumin, paprika, salt, and black pepper and stir to combine.
5. Add the chocho beans, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Stir in the chopped parsley and lemon juice.
8. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 37g
- Protein: 12g
- Fiber: 11g
Substitutions for ingredients:
- You can use canned chocho beans and chickpeas instead of dried, but reduce the cooking time to 30 minutes.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add diced carrots, celery, and/or potatoes to the soup for extra vegetables.
- Add a can of diced tomatoes for a tomato-based soup.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- Soaking the beans and chickpeas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier blending and less mess.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure to soak the beans and chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Chocho beans are a staple food in Ecuador and other South American countries.
Flavor profiles:
- Earthy
- Spicy
- Tangy
Serving suggestions:
- Serve the soup as a main course with a side salad and bread.
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Region: Moroccan