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.
This recipe for vegan / vegetarian chickpea soup with carrots, or chickpea broth, is the typical soup that the whole family likes. And the best thing is that it is such a simple soup that you can finish it in many ways. What I do is put all my finishings toppings at the center of the table and each one of us finishes the soup as we want.
How to make Mexican chickpea soup?
If you’ve made other Mexican soups, this chickpea-carrot soup is made the same way. You start with a caldillo (a base made with tomato, onion, and garlic), then you add the chickpeas and the carrots. You add more water or vegetable broth little by little until your soup tastes perfectly delicious.
Ingredients to make the Mexican garbanzo soup:
- Mexican caldillo. This broth is the base of this and of many other Mexican soups. It is made of blending tomatoes, onion, and garlic with a little salt. Then cooked in a hot pot with or without vegetable oil until it changes color., from a deep orange to a dark red. This caldillo can be used to make a vegetable soup or for Sinaloa-style tacos dorados.
- Vegetables. This soup only has carrots. It’s that simple, so the only veggie you have to chop are the carrots. You can use any type and size you want. I like to slice the carrots and I normally choose thin carrots that are more or less the same size. When you have even size ingredients the flavor in every bite will be more balanced.
- The chickpeas. Use the ones you have at home if you have canned, jarred, or cooked at home. You can also put the amount of chickpeas you want. If you want it to have a lot more or less or even change or combine with other legumes such as white beans it will still be delicious.
How to finish this vegan Mexican soup?
The best part of having such a clean and simple soup is that you can finish it any way you want to. You can make it spicy, crunchy, more flavorful, or keep it as is.
- Lime. For Mexican recipes, I do prefer limes over lemons. Everything finished with a touch of lime juice gets kicked up a notch. Lime juice gives it acidity and brightens up any flavor. So, for me, lime juice is a non-negotable for this soup.
- Avocado. You can finish it up with diced avocado or sliced.
- Red Onion. Onion, white onion, or chives, you choose it will be really tasty with any of those.
- Oregano. Dried or fresh oregano.
- Cilantro. Chopped, fresh, or cooked int the chickpea broth.
- Chile. Serrano chile, chipotle chile or jalapeño.
- Corn tortillas or tortilla chips.
This chickpea and carrot soup in Mexican tomato broth, caldillo, is one of our favorites and I hope will become one of the favorite soups in your home as well. When you make it share a photo on FB, on Instagram or save this vegan recipe for later on Pinterest.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Mexican chickpea soup
- 4 medium / large tomatoes
- ½ onion
- 2 garlic cloves
- 4-6 cups of water or vegetable broth
- 4 carrots peeled and sliced
- 2 cups cooked chickpea
- pinch of salt
To serve * optional
- lime juice
- tortilla chips
- Blend the tomato, onion, and garlic in a blender. Add a quarter cup water to run the blender if needed.
- Add this caldillo in your soup pot and leave it over medium heat to simmer until it changes color.
- Optional: put a tablespoon of neutral-flavored oil to heat before adding the caldillo is a soup pot.
- Lower the heat and add salt.
- Add the chickpeas and carrots and 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 as you wish.
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 BrownSugar&Vanilla on 2013.