FANESCA ECUATORIANA DELICIOSA!!
Recipe Information
Fanesca
Cultural Context
Fanesca is a traditional Ecuadorian soup typically prepared during Holy Week. It symbolizes the blending of indigenous and Spanish culinary traditions, featuring a variety of grains and vegetables that reflect the country's agricultural diversity. Today, Fanesca is enjoyed not only during Easter but also as a comforting dish throughout the year, with families often passing down their unique recipes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Prepare the lentils and chickpeas by soaking them overnight.
Boil the lentils and chickpeas in a pot of water until tender, about 30-40 minutes.
In a separate pot, cook the rice according to package instructions.
In a large pot, heat oil over medium heat and sauté chopped onion and garlic until translucent.
Add diced pumpkin, zucchini, and green beans to the pot and cook for 5-7 minutes.
Stir in the cooked lentils and chickpeas, followed by the peas and cumin.
Pour in the milk and bring the mixture to a simmer, cooking for an additional 10 minutes.
Season with salt and black pepper to taste.
Serve the soup hot, garnished with crumbled cheese, sliced hard-boiled eggs, diced avocado, and fresh cilantro.
Enjoy with a side of bread or tortillas.
Allergens
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