Photo by hkeditor

Ybor City Style Garbanzo Bean soup with Cabbage

Cuisine: Spanish

This version of cocido madrileño is ideal for cold days. The combination of meat, potatoes, and chickpeas transforms it into a delicious and nutritious dish.

In the early 20th century, Tampa was known for three things: sun, cigars, and soup. More specifically in Ybor City, the Columbia restaurant made a name for itself for its delicious chickpea soup.

Here at Hispanic Kitchen, we bring you our recipe with a special twist.

Ingredients

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Directions

  1. After cubing the meat, and salt, pepper, and garlic powder.
  2. Dust with flour and put in the bottom of a big pot with Crisco. Sauté until the meat is brown on all sides.
  3. Add chorizo, onions, and garlic. Continue to sauté for a few minutes, or until all meat looks “orange” from the chorizo oils.
  4. Add garbanzo beans + about two cans of water. Let cook on a low boil until meat is tender. Add potatoes and cook until potatoes are almost done. Make sure you stir beans to keep them from sticking and to help thicken.
  5. Place cabbage wedges on top and cover to steam cabbage.
  6. Serve hot with Cuban Bread.

Chef Notes

You can use Progresso canned garbanzos, which have good flavor and stay soft. If you prefer natural, soak the chickpeas overnight. They should be soft when you start cooking.

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