plantain and potato soup with garbanzo beans

[Guest guest]

here's one that i've tried

 

 

* Exported from MasterCook *

 

Plantain And Potato Soup With Garbanzo Beans

 

Recipe By :Hanneman, Riverside, CA 1999

Serving Size : 4 Preparation Time :1:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potatoes -- peeled and cubed

14 1/2 ounces defatted broth with roasted garlic

(vegetable or chicken flavored)

1 cup water

8 ounces cooked chickpeas -- coarsely chopped

coarsely ground pepper

ROUGHLY CHOP:

3 ounces plantain -- see note

1 carrot

1 celery stalk

3 green onions -- trimmed

water

2 tablespoons chopped fresh cilantro

1/2 teaspoon cajun seasoning

or cre-ole mexican spice blend

1/3 teaspoon coarsely ground pepper

1 teaspoon coarsely ground flax seed -- optional

TO SERVE:

1 tablespoon chopped fresh cilantro -- garnish

2 cheese-jalapeno tamales -- optional

 

1. Place the potato cubes (bitesize), broth and water in a 3-quart saucepan.

Bring to a boil; add the chickpeas and boil 2 or 3 minutes. Add a pinch or two

of coarsely ground pepper. Reduce heat to low; cover and simmer for 15 minutes.

Turn off the heat; let stand, covered, from 15 to 90 minutes to develop the

flavor.

 

2. Reheat the soup. While it is heating, chunk-cut the plantain, carrot, celery

and green onions; transfer to the bowl of a food processor fitted with the metal

blade. Coarsely chop; add to the soup pot. Add water to yield about 2-quarts of

soup or up to 9 cups. Bring to a boil. Reduce heat. Add cilantro, Mexican blend

of herbs and spices, more pepper, to taste, and optional flax seed (oil and

fiber). Cover and simmer 12 to 15 minutes until chopped vegetables are tender

and the potatoes are very soft. Mash slightly with the ladle.

 

3. Meanwhile, heat the tamales. To serve: place half an unwrapped tamale in the

center of a wide soup bowl. Add a portion of soup. Garnish with fresh chopped

cilantro leaves.

 

SERVES 4: 1/2 tamale and about 2 cups soup: 312 cals, 6g fat (16%cff). SERVES

2: 4 cups of soup: 470cals, 4.5g fat (8%).

 

NOTE: Depending upon the variety, one plantain can weigh from 3 to 12 ounces.

We used half a 6-ounce plantain for this soup; it was still green. (We made

plantain chips out of the other half.)

 

Cuisine:

" South American "

S(Collection):

" KitPatH 2000 (http://home.earthlink.net/~kitpath) "

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Per Serving (excluding unknown items): 227 Calories; 2g Fat (9.2% calories from

fat); 8g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 477mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This soup has a healing secret: it's full of vitamin A and high in C. It

has the power to sooth our nerves unraveled by constant high winds. We loved it.

Pure comfort: a blend of potato, plantain, chickpeas, cumin, cilantro and

pepper. And garlic! Cook the potatoes in a fat free broth, chicken flavored,

with roasted garlic. Set them aside to age for 30 to 90 minutes. Then complete

the soup in 15 minutes. This recipe makes 8 to 9 cups: serves two without

accompaniment; or four with a chile-cheese tamale or cornbread. Basic soup takes

1 hour; could take 3 hours.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 577 0 0 0

 

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