Green Mexican soup with chickpeas
Green Mexican Soup with chickpeas, a great combination between green posole and salda verde. It is easy, delicious and super fun to eat.
4 people
Calories: 137kcal
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: 1serving | Calories: 137kcal | Carbohydrates: 24g | Protein: 7g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 595mg | Potassium: 454mg | Fiber: 7g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg