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Sopa de chícharos
Split pea soup
Sopa de chícharos: thick Cuban split-pea soup with pumpkin and potato (meat-free)
When money is tight in Cuban homes, the pot of chícharos comes out: yellow or green split peas cooked to a thick purée with potato, calabaza pumpkin and a sofrito of onion, pepper and garlic. Most families cook it with a ham bone or chorizo; this version keeps it meat-free and gets its depth from smoked paprika and plenty of cumin. A common mistake is adding salt at the start, which can keep the peas from softening, so season once they have collapsed. Serve with white rice or crusty bread. Chef's tip: stir a spoonful of the hot sofrito into the soup right at the end, not just at the start, for a fresh garlicky lift.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz yellow split peasrinsed
- 2 litres water
- 2 potatoespeeled, cut into 2 cm cubes
- 10 ½ oz pumpkinpeeled, cut into 2 cm cubes (or butternut squash)
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 4 garlic clovescrushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 ½ tsp saltto taste
- 1 tsp white wine vinegar
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Method
0/5 doneStep 1: Put 14 oz yellow split peas, 2 litres water and 2 bay leaves in a large pot, bring to the boil, skim off the foam, then simmer partly covered for 35 minutes, stirring now and then.
35 minStep 3: Meanwhile, warm 3 tbsp olive oil in a frying pan over a medium heat and cook 1 onion and 1 green pepper for 8 minutes, until soft. Add 4 garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika and ½ tsp dried oregano and stir for 1 minute until fragrant.
9 minStep 4: Stir three-quarters of the sofrito into the soup with 1 ½ tsp salt and simmer for 5 minutes. Mash some of the pumpkin and potato against the side to thicken it.
5 minStep 5: Fish out the bay leaves, stir in 1 tsp white wine vinegar and the rest of the sofrito and serve. The soup thickens as it stands; loosen leftovers with water.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 17 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa de chícharos take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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