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.
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
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Add some cooked quinoa before serving if you want a more substantial soup.