Chick Pea and Chorizo soup |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum NY |
| Recipe: |
Ingredients:
2 tbsp. Olive Oil
4 cloves fresh garlic, minced
4 GChorizos, cut into ¼-inch slices
½ can (8 oz.) Goya Tomato Sauce
½ cup Goya Sofrito
1 packet Sazón Goya without Annatto
2 cans (15.5 oz.) Goya Chick Peas , drained and rinsed
2 cups water
1 packet Goya Powdered Chicken Bouillon
1 tsp. Goya Adobo with Pepper
3 cups Arroz Rico Long Grain Rice
Procedure:
In a 4-quart saucepan, heat oil over medium heat. Add garlic, Chorizo, Tomato Sauce, Sofrito and Sazón and cook for 5 minutes, stirring often.
Add Garbanzos, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
Serve with cooked Canilla rice on the side.
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