Dominican Sancocho-Style Chickpea Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 small sweet potato, cubed
• 1 small yuca or extra potato, cubed
• 1 corn cob, cut into rounds
• 1 can chickpeas, drained
• 5 cups vegetable stock
• 1 tbsp tomato paste
• 1/2 cup chopped cilantro
• 1 lime, juiced
• Salt and black pepper

Steps

1. Heat oil in a soup pot and cook onion and bell pepper for 4 minutes. Add garlic, oregano, cumin, and tomato paste.
2. Add sweet potato, yuca, corn, chickpeas, and stock. Bring to a boil, then reduce to a steady simmer.
3. Cook 20 to 25 minutes until yuca and sweet potato are tender; the yuca should be fully soft, never chalky in the center.
4. Use a spoon to crush a few chickpeas and pieces of potato against the side of the pot to thicken the broth.
5. Stir in half the cilantro, lime, salt, and pepper. Add a little hot water if the soup becomes too thick.
6. Ladle into bowls with remaining cilantro and extra lime at the table.

Allergen note: Check vegetable stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.