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Sopa Seca


  • 60 ml 2 fl oz / 1/4 cup extra-virgin olive oil, plus extra for greasing
  • 500 g 1 lb 2 oz angel hair pasta, broken into 10 cm (4 in) pieces
  • 1 1/2 onions chopped
  • 5 garlic cloves crushed
  • 4 chipotles in adobo
  • 600 g 1 lb 5 oz tinned whole tomatoes
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 2 fresh bay leaves
  • 500 ml 17 fl oz / 2 cups vegan chicken stock
  • 400 g 14 oz tinned black beans (or use whatever beans you have)
  • Coriander Cashew Cream to serve
  • handful chopped coriander leaves to serve


  1. Preheat the oven to 170°C (340°F). Lightly grease a 30 cm x 20 cm (12 in x 8 in) ovenproof dish with olive oil.
  2. Heat the extra-virgin olive oil in a large saucepan over medium heat.
  3. Add the pasta and fry for 2–3 minutes until golden brown. Drain on paper towel.
  4. Place the onion, garlic, chipotles, tomatoes, ground coriander and oregano in a blender and process until smooth. Transfer the sauce to a pan with the bay leaves and cook over medium heat for approximately 10 minutes, or until thickened.
  5. Stir in the stock, fried pasta and beans, and season with salt and pepper, to taste.
  6. Bring to the boil, then reduce the heat and simmer gently, uncovered, breaking up the pasta with a spoon, for about 5 minutes.
  7. Remove the bay leaves, then transfer the mixture to the prepared ovenproof dish and cover loosely with foil. Bake for about 20 minutes, until most of the liquid has been absorbed.
  8. Serve, drizzled with coriander cashew cream and coriander leaves scattered over the top.