If you are ever inundated with tortillas, avocados, beans, and chickpeas (Garbanzo beans) after a party, then do what I did - make Tortilla Soup! It's the easiest thing in the world ever, requires little time at the stove, and will (I personally think) do very well both during summer and winter. One of those hearty, chunky soups with bite that tastes better with family at the table.
Tortilla Soup
1. If you have a poblano chili or a yellow/red/green pepper lying around, roast it on an open flame on your gas stove or on a grill plate (if your stove is electric). When the skin on one side has turned black, turn the chili/pepper over with tongs, and keep turning till the skin has charred on all sides. Keep aside to cool.
2. Heat 3 tablespoons olive oil in a stock pot, and saute 1/2 a finely chopped onion till golden.
3. While the onion is sauteeing in the stock pot, rub the charred skin off the chili/pepper, deseed it under the kitchen tap, quarter it, and dunk it into the food processor. Quarter 4 medium tomatoes...or just open a can of Hunt's diced tomatoes (like I did)...and add to the chili/pepper in the food processor. Puree the lot and keep aside.
4. To the now golden chopped onion, add 1 teaspoon of garlic - chopped/ smashed/ whole/ however you like it. Stir till fragrant.
5. Add the chili/tomato puree to the onions/garlic and sautee. Yum! At this point, you can add any vegetable you like - I'm partial to spinach or fresh corn. 1-2 teaspoons of cumin does well in this dish.
6. In another pan, sautee some diced chicken ham (or whatever leftover cooked meat you have at home - chicken/ beef/ mutton/shellfish) till crispy. Add this to the onion/garlic/tomato/chili paste that is cooking in the stock pot.
7. Add the leftover beans (1-2 cups) and chickpeas (1-2 cups). Add 1 liter water, the juice of 1 large lemon (or 2 green limes), salt and pepper to taste. Toss in a handful of chopped coriander/cilantro. Stir and simmer for 15 minutes.
8. While the soup is simmering, cut the leftover tortillas (7-8, about 9 inches large) into 1/2 inch strips about the length of your little finger. The best tortillas to use are corn/brown rice tortillas, a day or two old, a bit rubbery in texture. When you are done cutting them up, toss them with 4-5 tablespoons olive oil, and fry them in a non-stick pan. This way, you control the amount of oil they can soak up and the tortilla strips still get light brown and crispy. Keep aside the fried tortilla strips till dinner is served.
9. Tortilla Soup is best served in deep bowls. Chop up some leftover avocados into 1/2 inch cubes and drop them into each bowl. Pour over the hot bean and chickpea soup. Top with a handful of fried tortilla strips. Savor with your loved ones!
Tortilla Soup
1. If you have a poblano chili or a yellow/red/green pepper lying around, roast it on an open flame on your gas stove or on a grill plate (if your stove is electric). When the skin on one side has turned black, turn the chili/pepper over with tongs, and keep turning till the skin has charred on all sides. Keep aside to cool.
2. Heat 3 tablespoons olive oil in a stock pot, and saute 1/2 a finely chopped onion till golden.
3. While the onion is sauteeing in the stock pot, rub the charred skin off the chili/pepper, deseed it under the kitchen tap, quarter it, and dunk it into the food processor. Quarter 4 medium tomatoes...or just open a can of Hunt's diced tomatoes (like I did)...and add to the chili/pepper in the food processor. Puree the lot and keep aside.
4. To the now golden chopped onion, add 1 teaspoon of garlic - chopped/ smashed/ whole/ however you like it. Stir till fragrant.
5. Add the chili/tomato puree to the onions/garlic and sautee. Yum! At this point, you can add any vegetable you like - I'm partial to spinach or fresh corn. 1-2 teaspoons of cumin does well in this dish.
6. In another pan, sautee some diced chicken ham (or whatever leftover cooked meat you have at home - chicken/ beef/ mutton/shellfish) till crispy. Add this to the onion/garlic/tomato/chili paste that is cooking in the stock pot.
7. Add the leftover beans (1-2 cups) and chickpeas (1-2 cups). Add 1 liter water, the juice of 1 large lemon (or 2 green limes), salt and pepper to taste. Toss in a handful of chopped coriander/cilantro. Stir and simmer for 15 minutes.
8. While the soup is simmering, cut the leftover tortillas (7-8, about 9 inches large) into 1/2 inch strips about the length of your little finger. The best tortillas to use are corn/brown rice tortillas, a day or two old, a bit rubbery in texture. When you are done cutting them up, toss them with 4-5 tablespoons olive oil, and fry them in a non-stick pan. This way, you control the amount of oil they can soak up and the tortilla strips still get light brown and crispy. Keep aside the fried tortilla strips till dinner is served.
9. Tortilla Soup is best served in deep bowls. Chop up some leftover avocados into 1/2 inch cubes and drop them into each bowl. Pour over the hot bean and chickpea soup. Top with a handful of fried tortilla strips. Savor with your loved ones!
No comments:
Post a Comment