Toasted Chickpea Soup

Molito de Garbanzo

Preparation info
  • 4

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Oaxacan cooks use a range of flours ground from roasted dried legumes. In the markets you see plastic kilo bags of the different flour varieties with their different characteristic hues—bluish gray (black beans), pale pea-green (dried peas or lima beans), off-white (white beans), and the ones called for here, chickpeas, which turn out a sort of mustard color. They are used as thickeners and to some extent the different kinds are interchangeable. Roasted legume flours often form the basis of