Garbanzo and Calabacita Soup with Chipotle

Garbanzos and the Mexican tatuma squash make an excellent combination in this soup, getting a flavor pop from the chipotle chile. These dishes are reminders of the cosmopolitan nature of our cuisine: garbanzos native to the mediterranean and tatuma squash native to northeastern and southern Mexico. The northeast of Mexico, particularly the region of Ocampo, Tamaulipas, is important in the history of Cucurbita pepo because it provides early archaeological evidence suggesting a possible parallel or complementary domestication process alongside regions of southern Mexico, where early domestication is also documented.

Recipe for Garbanzo and Calabacita Soup with Chipotle

This recipe is from:  The Texas Mexican Plant-Based Cookbook published by Texas Tech University Press.

Ingredients
1 15 oz can garbanzo beans
3 oz white onion, small dice
1 medium carrot, small dice
1 celery stalk, small dice
1 Tbs extra virgin olive oil
1 medium, 8 oz, tatuma or zucchini squash, medium dice
1 bay leaf
2-3 chipotle chiles in adobo
1/3 cup chopped cilantro leaves
1/2 tsp salt
lime slices for garnish

For the caldito, liquid
12 oz roma tomatoes
4 oz white onion, quartered
2 garlic cloves
1 cup water

Method
1. In a large skillet, heat 1 Tbs extra virgin olive oil over mediun heat, then add the small dice of onion, carrot and celery. Sauté for 5 minutes, until the onion is soft and translucent.
2. While the vegetables are cooking, prepare the caldito, liquid by placing the roma tomatoes, white onion and garlic cloves in a blender with 1 cup of water. Blend on high to make a smooth purée.
3. Add the tomato purée to the vegetables in the skillet, along with 1 bay leaf, 1/2 tsp salt, and bring the mixture to a boil. Lower the heat to a simmer and cook for 8-10 minute for the flavors to develop.
4. Add the garbanzo beans and simmer for another 10 minutes.
5.Add the diced squash, the chipotle en adoboe and cook for 5-7 minutes until the squash is fork tender. Taste and adjust the salt.
Turn off the heat and add the cilantro, stirring well.

Serve hot with fresh lime slices.