About this Mexican garbanzo soup
This Mexican chickpea soup (garbanzo soup) makes you feel good and will bring you back to life whenever you need a boost. This vegan garbanzo bean soup is healthy, easy to prepare, and a family favorite.
This recipe is for vegan/vegetarian chickpea soup with carrots and tomato broth. It is a simple soup that can be served in various ways. I like to place all the toppings in the center of the table and let everyone add their own toppings to their soup to their liking.
How to make Mexican chickpea soup?
Step 1: Prepare the ingredients
- Get all your ingredients together.
- Chop carrots to the desired size or use frozen for a time-saver.
Step 2: Make the broth
- The base for many Mexican soups is a broth made from tomatoes, garlic, and onions.
- It is cooked in the soup pot until it changes color from deep orange to dark red.
Step 3: Finish the soup
- Then, add chickpeas and carrots. Slowly pour more water or vegetable broth, cover, and cook until carrots are tender for a delicious soup.
Mexican Chickpea Soup
Equipment
- Vitamix
- 4 qt Soup pot
Ingredients
- 4 medium / large tomatoes
- ½ onion
- 2 garlic cloves
- 4-6 cups of water or vegetable broth
- 2 tablespoons vegetable oil
- 4 carrots peeled and sliced
- 2 cups cooked chickpea
- pinch of salt
To serve * optional
Instructions
- Blend the tomato, onion, and garlic in a blender. Add a quarter cup water to run the blender if needed.
- Add a tablespoon of neutral-flavored oil to heat before adding the caldillo to your soup pot. Leave it over medium heat to simmer until it changes color. Season with salt.
- Add the chickpeas and carrots and the rest of the water or vegetable broth. I like to put it little by little and test it before adding more.
- Cover it and leave it for another 5-10 min.
- Serve and finish with your favorite toppings.
Notes
- Add some cooked quinoa before serving if you want a more substantial soup.
- Add a bunch of spinach.
- Add all the vegetables that you like.
- You can even add some pasta to cook in there.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first on Ale Cooks in 2013.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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