Sopa De Grao
2 1/2 c Dried garbanzos - washed and sorted 2 qt Cold water 4 md Garlic cloves - peeled and minced 4 lg Yellow onions; peeled - and coarsely chopped 3 tb Peanut, corn or veg. oil
Ingredients
- 21/2 c dried garbanzos
- 4medium garlic cloves
- 3medium maine or eastern potatoes
- 1/2tsp ground coriander seeds
- 1large bay leaf; (do not crumble)
- 1qt beef or chicken broth
- 1/4tsp freshly ground black pepper
- 2tbsp olive oil
Directions
- 1
2 1/2 c Dried garbanzos - washed and sorted 2 qt Cold water 4 md Garlic cloves - peeled and minced 4 lg Yellow onions
- 2
peeled - and coarsely chopped 3 tb Peanut, corn or veg
- 3
oil 3 md Maine or Eastern potatoes - peeled & coarsely chopped 1/2 ts Crumbled leaf thyme 1/2 ts Ground coriander seeds 1 lg Bay leaf
- 4
do not crumble) 1 qt Beef or chicken broth -(preferably homemade) 1/2 lb Pepperoni or chorizo - or if available, - Portuguese chourico or -
- 5
Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender
- 6
Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until li
- 7
Add the potatoes and stir-fry 2-to-3 minutes
- 8
add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes