DIRECTIONS
Preparation |
In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes. |
Add the onion to the carrots and sauté until the onions wilt. About 5 minutes. |
Add the celery to the carrots and onions until the celery wilts. About 5 minutes. |
Throw in a couple of grinds of black pepper to taste. |
Throw in about a tablespoon of cumin. |
Stir it all around. |
Add the chorizo and stir it all around. Cook for about 5 minutes. |
Add the garbanzo beans and stir. |
Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed. |
Drizzle about a teaspoon of olive oil on top. |
Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes. |
Puree a cup of the soup mixture and add it back to the soup. |
Serving |
Preheat oven to 350 degrees. |
Slice the bread on the bias about 1/4 inch thick. |
Lightly brush each side of the bread with olive oil. |
Sprinkle lightly with kosher salt. |
Bake in oven until slightly brown. |
Remove from oven. |
Scoop up a couple of spoons of the soup into a bowl. |
Sprinkle with some cilantro. |
Lightly drizzle with olive oil. |
Squeeze some lemon juice on top. |
Serve with toast points. |
Fresh grated Manchego cheese over the top adds a nice touch. |
