Caldo de Garbanzo (Mexican Chickpea Soup)

History & Origin

Caldo de garbanzo is a perfect example of how Mexican cuisine adopted and transformed ingredients from the Old World. Chickpeas (Cicer arietinum) were brought to Mexico during the Spanish Conquest, arriving from the Mediterranean and Middle East. In Spain they were already fundamental to the cocido madrileño and other stews. In Mexico, chickpeas found fertile ground both literally and culinarily. Mexican cooks quickly incorporated chickpeas into their repertoire, combining them with native ingredients: tomato, epazote, chilli, coriander. The result was a soup belonging to neither the Spanish nor indigenous tradition alone, but to the mestizo fusion that defines much of central Mexican cuisine. This soup holds a special place in everyday Mexican cooking - found in homes during the week, especially in cold weather. Market food stalls throughout Mexico City always offer some version of this broth as the first course of their daily set menu.