Spanish vegetable soup "Potaje"

Description

Potage classic (potaje clasico) – vegetable soup originally from the Canary Islands, which is a dish 2 in 1 garbanzo, green bell pepper, tomatoes, almonds and spices. Very thick and hearty soup will warm you up in winter cold day and fill you up with energy in the post.

Ingredients

Chickpeas

250 g
Onion

1 piece
Pepper green

1 piece
Garlic

3 tooth
Tomato

4 piece
Almonds

40 g
Rosemary

1 sprig
Thyme

2 sprig
Broth

1 l
Olive oil

4 Tbsp
Bay leaf

2 piece
Salt
Chili

1 piece

Cooking

Soak the chickpeas overnight in salted water. The next day rinse it and put to boil in plenty of water for 2 hours. Add salt only at the end of cooking. With ready-made chickpea broth to drain.

While cooking the chickpeas, cook the vegetable broth. Drain. The soup is very thick, if you want it thinner, add more broth to 1.5 L.

Prepare the remaining ingredients.

Tomatoes cut crosswise, pour boiling water for a few minutes, then hot water, drain, rinse with cold water and remove the skin. In principle, it is possible not to do that, but I don't like tomato skins, which dangle in the soup, especially because they are not digested.

Peeled tomatoes cut into small cubes.

Peel and finely chop the onion and 1 clove of garlic. Clean and chop the pepper.

In a mortar or blender, grind the almonds together with the remaining garlic until coarse crumbs.

The pan pour olive oil and fry a little garlic on it.

Add onion and pepper and simmer for 8 minutes.

Then add the tomatoes. Continue to simmer another 8 minutes on low heat.

Vegetable broth bring to a boil, add contents of skillet, 2 Bay leaves, rosemary and thyme (or to taste), salt.

Add the garlic-walnut mass. Boil all together a few minutes. Then add the chickpeas. Season with salt and pepper, if needed. Continue to cook for another 6-8 minutes.

In the end, add finely chopped chilli without seeds. Turn off the heat and let the soup to infuse for 20 minutes before serve.

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