Chickpea Potage
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- garbanzos (chickpeas)
- cauliflower
- pimentón (Spanish smoked paprika)
- spices
- tomato
- garlic
- onion
- rice
Instructions
- Cook the garbanzos (chickpeas) until tender. Add cauliflower to the pot. In a separate preparation, make a sofrito (tomato base) by cooking together tomato, garlic, and onion. Mix the pimentón (Spanish smoked paprika) and spices into the sofrito, then add this mixture to the garbanzos and cauliflower. Add a small amount of rice. Continue cooking until everything is cooked through, then serve.