Green Mexican Soup with chickpeas, vegan, deliciuos and healthy

Name: Green Mexican soup with chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 tomatillos (peeled and washed); 1/4 onion sliced; 4 cloves garlic; 1 cup chopped cilantro; 2 cups water; 1½ cups cooked garbanzo; 1 teaspoon salt; 1 whole serrano chile; shreded romaine lettuce; sliced radishes; chopped cilantro; orégano; Avocado diced; pumpkin seeds (pumpkin seeds); corn tortilla chips baked or fried

Bowl of caldo verde with chickpeas topped with lettuce, radish, avocado, and tostadas

About This Recipe

This caldo verde with chickpeas is my version of a Mexican green broth using chickpeas instead of hominy. The base is so simple: tomatillo, onion, garlic, and cilantro, all cooked and blended. Add chickpeas and a whole serrano pepper, and in 20 minutes, you have a comforting broth packed with flavor.

It is one of those recipes I make when I want something hot and delicious without overcomplicating things. The best part is the toppings: lettuce, radish, cilantro, oregano, avocado, pepitas, and tostadas. If you like vegan pozole, you will love this one because it has very similar flavors but comes together much faster.

Why You’ll Love This

Ready in 20 minutes. No hours of cooking. This is one of the fastest Mexican broths you can make.
Simple ingredients. Tomatillo, onion, garlic, cilantro, chickpeas, and serrano pepper. Nothing hard to find.
Deep green flavor. The tomatillo and cilantro base gives this broth an incredible depth without any complexity.
Perfect for cold days. Comforting, warm, and filling.
The toppings make it. Lettuce, radish, avocado, oregano, pepitas, tostadas. Everyone builds their own bowl.

Ingredient Notes

Tomatillos: 10 tomatillos, husked and rinsed. They give the broth its green color, acidity, and flavor.
Chickpeas: 1 1/2 cups cooked. You can use canned chickpeas (drained and rinsed) to make it even faster, or cook them from dried.
Cilantro: One cup, chopped. It cooks with the tomatillos and gets blended into the base, so it gives the broth a deep green flavor.
Serrano pepper: Whole. It goes into the broth to add a gentle heat without making it too spicy. If you want more heat, cut it in half or add another one.
Toppings: Shredded romaine lettuce, sliced radish, cilantro, dried oregano, avocado, pepitas (pumpkin seeds), and baked corn tostadas. All optional but they make a huge difference.

How to Make Caldo Verde with Chickpeas

Cook the tomatillos. In a large pot, add the tomatillos, onion, garlic, cilantro, and water. Cover and simmer until the tomatillos are fully cooked. They should look light green and very soft.
Blend. Transfer everything to a blender or use an immersion blender. Add salt and blend until smooth.
Add the chickpeas. Return the sauce to the pot (if you used a blender), add the cooked chickpeas and the whole serrano pepper. Simmer over low heat.
Adjust the consistency. Taste the broth. If it is too thick, add half a cup of water and taste again. Add water little by little until it is just right for you.
Serve. Ladle the broth into bowls and top with lettuce, cilantro, oregano, radish, avocado, pepitas, and tostadas.

Tips

Make sure the tomatillos are fully cooked. When they turn light green and are very soft, they are ready. If you take them out too early, the sauce will taste raw and unpleasant.
Add water gradually. It is easier to add water than to try to thicken a watery broth. Start with half a cup and keep tasting.
The serrano goes in whole. This way it adds flavor without making the broth too spicy. If you want more heat, cut it in half or blend it with the tomatillos.
Canned chickpeas save time. Just drain, rinse, and add. The broth will genuinely be ready in 20 minutes.
Do not skip the toppings. The radish, lettuce, oregano, and avocado are what give this caldo verde its character. Without them it is not the same.

Variations

With hominy: Add cooked hominy along with the chickpeas to make it heartier.
With black beans: Swap the chickpeas for black beans for another equally delicious version.
With mushrooms: Add sliced mushrooms to the broth for more texture and flavor.
Spicier: Blend the serrano pepper with the tomatillos or add an extra pepper.
With spinach: Add a handful of spinach in the last few minutes of cooking for extra greens and nutrients.

How to Store

Refrigerator: Store the broth (without toppings) in an airtight container for 4 to 5 days. It tastes even better the next day.
Freezer: Freezes beautifully for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Toppings separately: Store the lettuce, radish, avocado, and tostadas separately. Add them when you are ready to serve.

Frequently Asked Questions

What is caldo verde?

Caldo verde is a Mexican green broth made with tomatillos, onion, garlic, and cilantro. This version uses chickpeas instead of hominy and is served with the traditional toppings: lettuce, radish, oregano, avocado, and tostadas.

Can I use canned chickpeas?

Yes. Drain and rinse the canned chickpeas before adding them. It is the fastest way and the broth will be ready in 20 minutes.

How spicy is this broth?

The serrano pepper goes in whole, so the broth has a gentle heat. If you want more spice, cut the pepper in half or blend it with the tomatillos.

Can I freeze caldo verde?

Yes. It freezes well for up to 3 months without the toppings. Thaw in the refrigerator overnight and reheat on the stove.

Can I add hominy?

Yes. You can add cooked hominy along with the chickpeas to make it heartier and closer to a traditional pozole verde.

How do I know the tomatillos are ready?

When they change color to light green and are very soft when touched with a spoon. If they are still dark green and firm, they need more time.

Print Recipe Pin Recipe

Green Mexican soup with chickpeas

Alejandra Graf

Green Mexican Soup with chickpeas, a great combination between green posole and salda verde. It is easy, delicious and super fun to eat.

2 de 1 voto

Prep Time 5

Cook Time 15

Total Time 20

Course Soup

Cuisine Cocina mexicana

Servings people

Calories 137 kcal

Ingredients

10 tomatillos peeled and washed
1/4 onion sliced
4 cloves garlic
1 cup chopped cilantro
2 cups water
1½ cups cooked garbanzo
1 teaspoon salt
1 whole serrano chile

To Serve

shreded romaine lettuce
sliced radishes
chopped cilantro
orégano
Avocado diced
pumpkin seeds pumpkin seeds
corn tortilla chips baked or fried

Instructions

In a large pot place tomatillos, onion, garlic, cilantro, and water. Cover and simmer until tomatillos are fully cooked, they must be light green and very soft.
With a food processor or blender, blend the vegetables with salt.
Return to the pot and add the chickpeas and serrano chile. Simmer and taste, if the broth is to thick add about a cup of water and try again,add water slowly until you have the right consistency.
Serve in a bowl and top with shredded lettuce, cilantro, oregano, radish, avocado, pumpkin seeds, and chips.

Nutrition

Serving: 1servingCalories: 137kcalCarbohydrates: 24gProtein: 7gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 595mgPotassium: 454mgFiber: 7gSugar: 7gVitamin A: 398IUVitamin C: 14mgCalcium: 50mgIron: 2mg

Keyword tomatillos

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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