Steve was going through his collection of Mexican cookbooks and came across a tattered copy of Recetario de Cocina Mexicana by Maria Luisa Soto and Murguiondo de Cossio (Vargas Rea Mexico, 1968). Monica in our marketing department translated and adapted this recipe that dates back to the late 1800s. Although the ingredients are simple, they result in a rich and complex dish.
The cloves in this recipe were perfect but they could easily be overpowering so use them judiciously. Provecho~
- 5 tablespoons olive oil, plus more for serving
- 2 cups chopped tomatoes
- ½ cup chopped onions
- 2 teaspoons chopped garlic
- Salt and pepper to taste
- 3 cups cooked garbanzos, rinsed
- 1½ cups chicken or vegetable stock
- 2 cloves
- 1 teaspoon Rancho Gordo Pineapple Vinegar
- Croutons to garnish
- Minced fresh herbs, if desired
Serves 4
- Heat 3 tablespoons of olive oil in a deep saute pan over medium heat. Add the chopped tomato, onion, and garlic. Season with a pinch of salt and pepper. Saute the vegetables for 3 to 5 minutes, until tender.
- In a blender, combine 2 cups garbanzo beans with the sauteed vegetables, the cloves, and ½ cup of broth. Blend until smooth and creamy.
- Wipe out the saute pan. Heat the remaining oil over medium heat, then carefully add the pureed garbanzo mixture. Add another ½ cup of broth and the remaining 1 cup of whole garbanzos; bring to a gentle simmer.
- Stir in the pineapple vinegar. If the soup consistency is too thick, add the remaining stock.
- Season with salt and pepper to taste.
- Ladle and serve immediately. Top with olive oil, croutons, and herbs, as desired.