Chickpea potato soup

December 19, 2012 | 1 Comment »

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Back when I used to live with my mother-in-law she used to make this dish every once in a while. She made hers with larger pieces of potato (she would just halve her potatoes and toss them in the pot) and chicken. About a year ago I was really craving some of this soup so I asked her for the recipe. My mother-in-law DOES NOT share her recipes. Have you ever seen that episode of Everybody Loves Raymond where Marie ‘helps’ Debra by giving her a recipe for meatballs? The recipe would have turned out perfectly IF Marie hadn’t sabotaged Deb with that bottle of tarragon dressed up in a basil label. This is the only video I could find on YouTube to give you an idea of what episode I’m referring to. Anyway, that is something MY mother-in-law would pull.

As funny as it may be I can’t even tell you how annoying this actually is. Considering she sat by and watched me as I followed several of MY family recipes which she took and made her own. And when I would ask her to share in return she’d tell me to watch, but just as she was adding ‘a little of this’ or ‘a little of that’ she’d have me throw something out and do it so fast and pretend she did nothing. Even when she broke down and gave me this recipe (and it required major ass kissing) she failed to mention the oregano and cilantro. But lucky for me I was able to name most of the ingredients in the dish without her help. I just needed to know if she used any other seasonings and quantities. So when she gave me the recipe and failed to mention the oregano and cilantro I asked ‘And oregano and cilantro too, right?’ She stared at me for a moment, hesitated, and nodded yes, and said ‘Just a little!’ When I got home that day I got to work. The oregano and cilantro are the seasonings that make the dish what it is. And I knew that! So whatever you do… don’t leave those out! I’m not sure how crucial the Sazón is. I usually make this dish exactly how she told me to. Well, mostly. I cut back on the oil a lot, added some garlic, and used chickpeas instead of chicken. I also don’t add salt because I feel the Sazón makes it salty enough.

I fought with myself over whether or not I should share this recipe. But you know what? It’s too yummy not to share. So I give to you… Mil’s red ‘chicken’ and potatoes. Or chickpea potato soup.

Ingredients

  • 1 tsp oil (I used coconut)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 4 cups water
  • 1 packet Sazón
  • 1 1/2 tsp oregano
  • 1 can chickpeas, drained, rinsed
  • 4 medium potatoes, scrubbed, peeled, cut into thick pieces
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

Directions

  1. In a large pot heat the oil. Add the onion and garlic and cook until onion is translucent.
  2. Add the remainder of the ingredients and bring to a boil. Lower heat to a simmer and continue to cook for 1/2 hour or until potatoes are cooked through.

This recipe serves about 6. It’s nice and comforting and so easy to throw together. It’s a staple around here now. Especially during the colder weather.


1 Comment »

Reply to this comment Jean     March 26, 2013

Wow! Can’t believe she’s that stingy with her recipes, lol. As a fellow midwestern vegan, I’m always happy to share any of mine with anyone interested in trying a veg lifestyle. Thanks for sharing this one, I think I’ll try it :)


 

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