{"id":84013,"date":"2024-02-01T08:00:00","date_gmt":"2024-02-01T16:00:00","guid":{"rendered":"https:\/\/cleanfooddirtygirl.com\/?p=84013"},"modified":"2024-03-19T14:20:00","modified_gmt":"2024-03-19T21:20:00","slug":"chickpea-masala-tomato-soup-using-rancho-gordo-beans","status":"publish","type":"post","link":"https:\/\/cleanfooddirtygirl.com\/chickpea-masala-tomato-soup-using-rancho-gordo-beans\/","title":{"rendered":"Chickpea Masala Tomato Soup Using Rancho Gordo Beans"},"content":{"rendered":"\n

It\u2019s no secret plant based eaters love<\/em> beans, and Clean Food Dirty Girl is definitely not an exception. They\u2019re savory, packed with nutrition, and come in tons of shapes, sizes, and flavors. We think all beans are rad, but heirloom beans are undoubtedly the best. If you\u2019re not big on beans, it\u2019s likely because you\u2019ve never had an heirloom variety. We\u2019re gonna spill the beans on heirlooms and share a recipe for Chickpea Masala Tomato Soup Using Rancho Gordo Beans<\/strong>, our favorite bean brand. The soup is unique, flavorful, and easy to make. So let\u2019s get started.<\/p>\n\n\n\n

What is an heirloom bean?<\/h2>\n\n\n\n

Heirloom produce, beans included, are non-hybrid varieties that date to before 1951 when hybrid and commercial vegetable crops became popular in the US. Some heirloom varieties have been grown for hundreds of years. They\u2019re usually preserved by small farms, remote communities, and\/or being passed through generations in families. <\/p>\n\n\n\n

Why are heirloom beans so damn good?<\/h2>\n\n\n\n

In traditional farming, seeds from the best-tasting and most productive plants are saved each harvest to plant in the spring. Over time, this selection develops an extremely flavorful crop. On the other hand, modern commercial farming values consistency in size, shape, and color in addition to easy transportability and disease resistance over taste. There\u2019s no comparison when it comes to flavor. The excellent taste, along with a growing interest in the sustainability of our food, is why heirloom varieties are making a comeback.\u00a0<\/p>\n\n\n

\n
\"Heirloom
Aren’t these beans beautiful? Photo credit: Rancho Gordo.<\/figcaption><\/figure><\/div>\n\n\n

Cue Rancho Gordo, the leader in heirloom bean revival<\/h2>\n\n\n\n

One of the biggest names in heirloom beans is Rancho Gordo<\/a>, based in Napa, California. They grow a huge variety, from ever-so-popular black and pinto beans to the uncommon Royal Corona. Their products are popular with omnis and vegans<\/a> alike, and are often mentioned in our Facebook group<\/a>. One of the things that drew their founder, Steve Sando, to beans is that most are indigenous to the Americas. He aims to help Americans connect more to the foods that originated here and increase access to better ingredients. Listen to his chat with Molly on our podcast<\/a>.<\/p>\n\n\n

\n
\"\"
Rancho Gordo storefront in Napa, California. Photo credit: Rancho Gordo.<\/figcaption><\/figure><\/div>\n\n\n

Tasting the difference<\/h2>\n\n\n\n

We love all beans, but garbanzo beans, also known as chickpeas, are definitely in our top five. They\u2019re the traditional base for hummus and falafel, but they\u2019re delicious just about any way you cook them. The flavor difference between conventional garbanzos and heirlooms is incredible<\/em>. And we\u2019ve got the perfect recipe featuring Rancho Gordo\u2019s Garbanzo Beans<\/strong><\/a> for you to test out. Our Chickpea Masala Tomato Soup<\/strong> complements the beans\u2019 slightly nutty flavor oh-so-well. It\u2019s homey and comforting, with incredible flavors of Indian-inspired masala that will have your taste buds wanting more. You\u2019re going to love it.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

What\u2019s inside our Chickpea Masala Tomato Soup<\/h2>\n\n\n\n

Rancho Gordo Garbanzo Beans: <\/strong>All Rancho Gordo beans are dried, but they\u2019re typically fresher than what you\u2019d find on conventional grocery store shelves, so they don\u2019t need to soak as long before cooking, only two to six hours. If you\u2019re in a rush, you can skip the soaking, but the soup will require an extra hour or two of simmering to cook the beans through. After the initial 15 minutes of simmering called for in the recipe, pop the lid on to prevent too much evaporation and keep the heat low. If you don\u2019t have Rancho Gordo beans, you can substitute any dried garbanzo beans, which will require an overnight soak. <\/p>\n\n\n\n

Coconut milk:<\/strong> This adds a creamy, velvety texture to your soup that cradles the spices and enhances their flavor. Look for canned<\/strong> full-fat coconut milk<\/strong>, and give it a good stir before measuring.<\/p>\n\n\n\n

Tomato puree:<\/strong> Made from tomatoes that have been cooked briefly and then strained, giving them a thick, rich, and smooth consistency, tomato puree has a deeper, tangier flavor than tomato sauce and is thinner and less concentrated than tomato paste. If you can\u2019t find it, you can substitute low-sodium or sodium-free canned tomato sauce (not ready-made pasta sauce; the only ingredient should be tomatoes). Note: Outside of the US, tomato puree may be known as pur\u00e9e, passata, or blended tomatoes.<\/em><\/p>\n\n\n\n

Spices:<\/strong> Garam masala, cumin, ginger, turmeric, red chili flakes, and clove powder contribute a ton of flavor and elevate this soup from ordinary to extraordinary.<\/em><\/p>\n\n\n\n

Let\u2019s make Chickpea Masala Tomato Soup <\/h2>\n\n\n\n

Soak your garbanzo beans<\/h3>\n\n\n\n

First, get your beans soaking. Measure your Rancho Gordo Garbanzo Beans<\/strong> and pour them into a large bowl (one with a lid is ideal). This is a great time to sort through them with clean hands and remove any small stones or debris you see (these beauties were grown in the dirt, after all). Add enough water to cover the beans by at least two inches. Pop on a lid or cover with loose plastic wrap, and place the bowl in the fridge to soak for two to six hours<\/strong>.<\/p>\n\n\n\n

If you\u2019re using conventional beans, soak for at least six hours<\/strong> or overnight.<\/p>\n\n\n\n

Once they\u2019re done soaking, pour your beans into a strainer in your sink and rinse thoroughly. Tap the strainer against the side of the sink to remove any excess water.<\/p>\n\n\n

\n
\"Rancho<\/a>
You’ll love these garbanzo beans as much as we do! Photo credit: Rancho Gordo. <\/figcaption><\/figure><\/div>\n\n\n

Cook your garbanzo beans<\/h3>\n\n\n\n

We like to cook dried beans in the Instant Pot<\/a>, but cooking on the stovetop is tried and true, too. Either way works, so choose your favorite and get those beans going.<\/p>\n\n\n