Non-VegetarianNevada Basque cuisine Soups

Basque Garbanzo Bean Soup

Name: Basque Garbanzo Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Nevada Basque
Ingredients: 3 cup Chickpeas; 8 oz Spanish chorizo; 2 tbsp Olive oil; 1 unit Yellow onion; 4 clove Garlic; 1.5 tsp smoked paprika; 2 unit russet potato; 5 cup chicken broth; 1 tsp Salt

A simple, garlicky soup of chickpeas simmered with chorizo, potatoes, and paprika, traditionally served as a starter course before the main meal at Nevada's Basque restaurants.

🇺🇸United States· Nevada

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 6
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Large pot

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 12
carbs: 30
protein: 15
calories: 290

Instructions

1
Heat the olive oil in a large pot. Brown the chorizo slices for about 3 minutes, then remove them and set aside.
2
Add the onion and garlic to the pot. Cook until they are soft.
3
Stir in the smoked paprika. Cook for 30 seconds.
4
Add the potato, chickpeas, and broth. Bring the soup to a boil.
5
Lower the heat so it gently bubbles. Simmer for 25-30 minutes until the potatoes are tender.
6
Put the chorizo back into the pot. Simmer for 5 minutes more.
7
Season with salt. Serve hot.

Chef's tips

Use canned chickpeas for a quicker version. Add them later during simmering because they need less cooking than dried chickpeas.

Storage

Refrigerate up to 4 days; freezes well up to 2 months.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally.

Common mistakes to avoid

•Using raw Mexican chorizo instead of cured Spanish chorizo, which changes the texture and fat content
•Not using enough paprika, which weakens the characteristic flavor of the soup