Ingredients with Measurements:
- 2 large onions, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 bay leaf
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes (14.5 oz)
- 1 can of chickpeas, drained and rinsed (15 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 10 minutes.
2. Add the smoked paprika, cumin, oregano, and bay leaf to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Add the chickpeas to the pot and continue to simmer for another 10 minutes.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 30g
Protein: 8g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- If you don't have smoked paprika, you can use regular paprika instead.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use different types of beans, such as black beans or kidney beans, instead of chickpeas.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- To save time, you can use pre-sliced onions from the grocery store.
- If you prefer a smoother soup, you can blend it with an immersion blender before adding the chickpeas.
- This soup can be made ahead of time and reheated when ready to serve.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Cebolada is a traditional Portuguese dish made with onions and often served as a side dish. This soup version adds chickpeas and tomatoes for a heartier meal.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Portuguese