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.
- 10 tomatillos peeled and washed
- 1/4 onion sliced
- 4 cloves garlic
- 1 cup chopped cilantro
- 2 cups water
- 11/2 cups cooked garbanzo
- 1 teaspoon salt
- 1 whole serrano chile
- To serve:
- -2-3 Pieces of romaine lettuce sliced
- -4 Radishes into pieces
- -1/4 Cup chopped cilantro
- -orégano dry for dusting
- -1 Avocado diced
- pumpkin seeds pumpkin seeds
- -corn tortilla chips baked or fried
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.