Mexican cuisine · Soups & Stews

Sopa de Garbanzo con Acelgas

Chickpeas and Swiss chard in a smoky chipotle-tomato broth, hearty and finished fresh with lime.

Ingredients · for 4 servings

• 250 g chickpeas (jarred)
• 400 g Swiss chard
• 3 tomatoes
• 1 white onion
• 4 cloves garlic
• 2 chipotle chiles in adobo
• 1 l rich chicken broth
• 1 tsp ground cumin
• 1 lime
• 3 tbsp oil
• Salt, pepper

Instructions

1. Rinse and drain the chickpeas, cut the chard stems into 1 cm pieces, and tear the leaves roughly into strips; keep the two separate.
2. Blend the tomatoes, onion, and garlic with the chipotle chiles until smooth and pass the sauce through a sieve.
3. Heat the oil in a pot, add the sauce with the cumin, and simmer uncovered for 8 min. until it's dark red and the oil separates at the edge.
4. Pour in the chicken broth, add the chickpeas, and simmer gently for 15 min. until they've absorbed the smoky flavor.
5. Cook the chard stems for 5 min., then stir in the leaves and let them wilt for just 3 min. — this keeps them deep green instead of gray.
6. Season with salt, pepper, and the juice of half a lime, and serve hot with the remaining lime wedges.