Chick-Pea Chili Soup (Mock Menudo) Hangover Cure - cooking recipe

Ingredients

1 medium onion, chopped (about 1 cup)
2 tablespoons olive oil
3 large garlic cloves, minced (about 1 tablespoon)
1 tablespoon chili powder
1 teaspoon dried oregano (preferably mexican)
2 cups water (or beef or chicken stock)
1 beef bouillon cube (omit if using stock)
1 (19 ounce) can chickpeas, drained
3 tablespoons tomato paste
1 (28 ounce) can tomatoes (optional)
1/2 cup uncooked white rice, cooked as per directions (optional)

Preparation

In a saucepan over medium heat, saute the onion in the olive oil for abour 3 minutes. (add optional bacon here, see note).
Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.
Stir in chili powder and oregano, saute an other minute.
Add water and bouillon cube (or stock), chick-peas and tomato paste (+can of tomatoes if using).
Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally.
Meanwhile, cook rice separately.
To serve, put a portion of rice in a bowl, then ladle in the hot soup.
Notes:
- For extra flavor and texture, you can also fry up a bit of chopped up bacon in the olive oil before adding the onions (keep the bacon fat! (then continue with step 2).
-The rice is just an option but is a comforting filler.
-Serve on its own or with hot sauce, diced avocado, green onions or cilantro.