MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
MEXICAN-STYLE CHICKPEAS
Make and share this Mexican-Style Chickpeas recipe from Food.com.
Provided by dicentra
Categories Stew
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
- Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.
MEXICAN SPICY CHICKPEAS
Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese
Provided by mitrajam
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
- Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
- Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
- Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
- Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
- liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.
GUASANAS (MEXICAN FRESH CHICKPEA/GARBANZO SNACK)
These are like Mexican edamame. I didn't know what the fresh chickpeas (aka garbanzo beans) were when I saw them in the store. They come in little bright green, slightly hairy pods. Finally a sign appeared - "garbanzo." I peeked inside a broken pod, and, sure enough, recognized the familiar shape. Then I had to figure out ways to eat them. I learned about this typical Mexican snack. You can eat them out of the pods, or shell a cupful and add them to salads. If you don't have a skillet, you can also steam or boil them in a saucepan. You may be able to find the fresh chickpeas in stores that carry a lot of Mexican, Middle Eastern, Indian, or Pakistani foods.
Provided by Nose5775
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Wash the chickpeas.
- Add the salt to the water.
- Heat a cast iron skillet or a griddle.
- Pour the salted water onto the skillet.
- Put the chickpeas, still in their pods, in the steaming water.
- Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
- Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.
Nutrition Facts : Calories 571.2, Fat 5.5, SaturatedFat 0.6, Sodium 2599.5, Carbohydrate 108.6, Fiber 21.1, Protein 23.8
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- For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
- Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.
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5/5 (4)Total Time 40 minsCategory Dinner, Main Course, VegetarianCalories 385 per serving
- PREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then thoroughly dry in a salad spinner or with paper/kitchen towels. (Wet chickpeas won't roast as nicely.)
- SAUCE: Start with the sauce so it can have time to chill. Add all the sauce ingredients to a small blender jar or food processor. Season to taste with salt and pepper. (I add 1/4 teaspoon of each -- use less if using table salt.) Blend until completely smooth. Taste and adjust as needed. Transfer to a Mason jar and place in the fridge until ready to use.
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4.3/5 (22)Servings 2Cuisine MexicanCategory Main Course
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