Mexican Chickpea soup, garbanzo soup

This Mexican chickpea soup is the kind of soup that makes you feel good. It doesn't matter if you had a bad day, a good day a stressful day, this soup will bring you back to life. This vegan garbanzo soup is healthy, easy to prepare, and loved by my family.
Mexican chickpea soup on bowls with toppings on the side.
Chickpeas in Spanish are called garbanzos.

About this Mexican garbanzo soup

This Mexican chickpea soup (garbanzo soup) is the kind of soup that makes you feel good. This soup will bring you back to life whenever you need a boost. This vegan garbanzo bean soup is healthy, easy to prepare, and loved by my family.

This recipe is for a vegan/vegetarian chickpea soup with carrots and tomato broth. It is a simple soup that can be finished in a variety of ways. I like to place all the toppings in the center of the table and let everyone finish their own soup to their liking.

How to make Mexican chickpea soup?

Ingredients to make vegan mexican garbanzo bean soup

Step 1: Prepare the ingredients

  • Get all your ingredients together.
  • Chop carrots to the desired size or use frozen for a time-saver.
Mexican soup toamto base, caldillo

Step 2: Make the broth

  • The base for many Mexican soups is tomato, garlic, and onion broth.
  • It is cooked until it changes color from deep orange to dark red, in the soup pot.
A pot with Mexican vegan soup

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

Alejandra Graf
This Mexican chickpea soup is the kind of soup that makes you feel good. It doesn't matter if you had a bad day, a good day a stressful day, this soup will bring you back to life. This vegan garbanzo soup is healthy, easy to prepare, and loved by my family.
3.75 de 4 votos
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 134 kcal

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

  • avocado
  • lime juice
  • oregano
  • tortilla chips

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

Serving: 1servingCalories: 134kcalCarbohydrates: 25gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 663mgPotassium: 497mgFiber: 6gSugar: 8gVitamin A: 7825IUVitamin C: 15mgCalcium: 52mgIron: 2mg
Keyword authentic mexican, healthy chickpea soup, Mexican chickpea soup

information

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

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe appeared first on Ale Cooks on 2013.

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