Today on the podcast I continue my Winter Traditions series of food and cooking traditions. In this episode, I talk about Advent Sabbaths and Sundays with a reflection from Candy Paull’s Christmas Abundance book and a Caldo Gallego recipe from A Year of Monastery Soups.
Caldo Gallego (Galician Chickpea and Sausage Soup)
From Twelve Months of Monastery Soups
By Brother Victor-Antoine d’Avila-Latourrette
- 2 cups dried chickpeas or 2 15-ounce cans garbanzos
- 2 large onions, sliced
- 6 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups water
- 4 cups chicken or meat stock
- 1 bay leaf
- 1 bunch fresh parsley, chopped
- 1 turnip, diced
- 1 large carrot, diced
- 2 potatoes, peeled and cut into cubes
- 1 heart of celery, thinly sliced
- 8 slices sweet spanish chorizo, cut in half
- 12 fresh spinach leaves, chopped
- Salt and pepper to taste
- Soak the chickpeas overnight and then rinse them and discard the water. If you wish to save time, use the canned chickpeas (garbanzos), which taste the same.
- In a large soup pot, saute the onions in the olive oil for 2 to 3 minutes or until they begin to turn soft. Add the garlic and stir well.
- Add the water and stock. Bring the soup to a boil. Add the chickpeas, bay leaf, parsley, turnip, carrot, potatoes, celery, and chorizo. Cook the soup, with the pot covered, for 1 hour and 15 minutes over medium heat or until the chickpeas are tender.
- Add the chopped spinach, salt, and pepper and simmer the soup gently for 15 to 20 minutes, adding more water if needed. Stir it from time to time. Remove the bay leaf. Turn off the heat and serve the soup hot.
Listen to Episode 172 below:
Things We Mention In This Episode:
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