| Garbanzo
Soup
Some people think this stock is too much trouble. But
you can throw all the stock ingredients together one evening, let it simmer
while you do something else, then chill the strained broth until you plan
to serve it. Stock should be used within two days.
Stock
2 1/2 qt. water
5 cloves garlic
3 fresh oregano sprigs
2 whole cloves
1 tbs. salt
1 tbs. ground cumin
1 tsp. black pepper
3 bay leaves, broken
1 or 2 fresh basil sprigs (may substitute 1 tsp. dried basil)
5 chicken bouillon cubes
1 frying chicken (3 lb.) cut up
Soup Ingredients
Juice of two limes
1 medium zucchini, chopped
1 yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 green bell pepper, seeded and chopped
1 can (17 ounces) garbanzo beans, drained
Optional garnishes:
Cooked rice
Sliced avocados
Fresh salsa
To make stock:
Bring the water to a boil, and then add all the stock ingredients, including
the chicken. Skim the foam from the top as the soup simmers for 1 to 1
1/2 hr.. Remove the chicken, debone it and shred the meat when cool. Strain
the stock and chill. This hardens the fat for easy removal.
To make soup:
Remove fat from stock. Reheat and add the juice of two limes. Add all
the vegetables except the beans and cook just until tender-crisp, about
20 minutes. Add the shredded chicken and garbanzo beans. Heat until chicken
and beans are hot throughout.
To serve the soup, ladle into large soup bowls. Garnish with sliced avocados
and fresh salsa. This soup can be made more substantial by adding a half-cup
of rice in each bowl before pouring in the soup.
From:
Recipe by Elaya
K Tsosie, a Native Navajo. She teaches Native American History at
at two different New York State Colleges.
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