This dish can be enjoyed as one of the variations of traditional Panamanian soups, which preserve the essence of their ingredients, making it a true delight for the palate.
This soup represents the fusion of native flavors and the use of basic ingredients such as chickpeas and cumin, which are essential in Panamanian cuisine.
I invite you to put on your aprons and enjoy this exquisite recipe together.
Chickpea Soup with Panamanian Cumin
Ingredients
1 kilogram of Cooked chickpeas
1 Chopped onion
1 ½ tablespoon of Ground cumin
1 liter of Chicken or beef broth
1 tablespoon of Wheat flour
3 tablespoons of Butter
½ cup of Cream
2 tablespoons of Chopped cilantro
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a saucepan, add the broth, chickpeas, onion, and cumin, and cook for 15 minutes until the chickpeas are tender.
Step 2 : Once ready, remove from heat and process the mixture.
Step 3 : In a small pot, melt the butter and add the wheat flour, stirring until a paste forms.
Step 4 : Incorporate this paste into the soup, mix well, and cook for 10 minutes.
Step 5 : Then add the cream and adjust salt and pepper to taste, mixing all ingredients and cooking for another 3 minutes.
Step 6 : Serve the soup garnished with chopped fresh cilantro.
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