Garbanzo and Calabacita Soup –Tradition Meets Cutting Edge
Garbanzos and the Mexican tatuma squash make an excellent combination in this soup, getting a flavor pop from the chipotle chile. Garbanzo and calabacita sooup is a reminder of the cosmopolitan nature of our cuisine: garbanzos native to the Mediterranean and tatuma squash native to Northeastern Mexico and South Texas.
Recipe for Garbanzo and Calabacita Soup
Ingredients (Serves 8)
1 15 oz. can garbanzo beans, drained
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
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 cloves garlic
1 cup water
Method
1. In a large skillet, heat 1 Tbs. extra virgin olive oil over medium 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 by placing the Roma tomatoes, white onion, and garlic 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 and 1/2 tsp. salt, and bring the mixture to a boil. Lower the heat to a simmer and cook for 8–10 minutes for the flavors to develop.
4. Add the garbanzo beans and simmer for another 10 minutes.
5. Add the diced squash and cook for 5–7 minutes until it is fork tender. Taste and adjust the salt.
6. Turn off the heat and add the cilantro, stirring well.
Serve hot with fresh lime slices.
Find more recipes like this one in my new cookbook: The Texas Mexican Plant-Based Cookbook 