This is a very hearty thick soup. It is a staple in many Cuban households. Growing up my mom would serve this over white rice and served with fried plantains. There is different variations of it. You can also add calabaza (squash). I don’t have an actual recipe, I made it from memory of watching my mom make it a hundred times. I will give you one as best I can.

1 bag of dried chicpeas, soaked overnight in water

1 red pepper roughly chopped

1 green pepper roughly chopped

1 yellow onion chopped

2 cloves of garlic minced

olive oil

1 teaspoon of oregano

1 pinch of bijol( a powder used often in yellow rice and found in Cuban dishes)

1 tablespoon of tomato paste

2 small red potatoes peeled and quartered

2 small chorizos, sliced in thick rounds

salt and pepper to taste

1 cup of diced ham

Drain and rinse the chicpeas. Add them to a large  pot with 6 to 8 cups of water and bring to a boil.  Lower heat and simmer covered for an hour, or till soften.

For the sofrito, heat 2 tablespoons of olive oil over medium heat. Add the onion, peppers, oregano, garlic, and tomato paste. Cook  till soften. Add the sofrito to the chicpeas that have been simmering. Add the potatoes, chorizo and ham. Cover and simmer about an hour. Uncover and if you want to thicken the soup using a spoon mush the chicpeas . Season with salt and pepper to taste. Serve with rice.

 

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