CHICKPEA AND CORN SOUP
Number Of Ingredients 16
Steps:
- 1. In a large pot, heat the oil over medium heat. Cook the onion until translucent, 3 to 4 minutes. Add the garlic, oregano, cumin, thyme, and tomatoes. Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes. 2. Add the chickpeas, corn, broth, Maggi, salt, and red pepper. Bring to a boil, then reduce the heat, cover and simmer until the corn is tender and the flavors blend, 8 to 10 minutes. Divide among 4 soup bowls. Top each serving with avocado and cilantro. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Puran Kapar
[email protected]5 stars!
Safeer Bhai
[email protected]Thanks for sharing this recipe!
Vijiththa Viji
[email protected]I will definitely be making this soup again.
Bobbyknt5
[email protected]This was the perfect soup for a cold night. It was warm, comforting, and filling.
Nontobeko fortunate
[email protected]I highly recommend this soup. It's delicious, easy to make, and healthy.
haris baloch
[email protected]This soup is a great way to get your kids to eat their vegetables.
Yar Muhammad
[email protected]I've also made this soup with other vegetables, such as carrots, celery, and potatoes. It's a very versatile recipe.
Tamara Mory
[email protected]This soup is also great for meal prep. It can be made ahead of time and reheated when you're ready to eat.
Ibraheem Hammoud
[email protected]I like to add a bit of shredded cheese to my soup. It gives it a bit of extra flavor and creaminess.
Eryoku Emmanuel
[email protected]I've made this soup with both canned and frozen chickpeas and corn. Both work well.
Sk Yeabur Raj
[email protected]This soup is a great source of protein and fiber. It's also low in fat and calories.
Felix Amuzu
[email protected]I love the addition of the corn to this soup. It gives it a bit of sweetness and crunch.
Peter James
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
SENELISIWE NYATHI
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot and hearty meal without having to spend a lot of time in the kitchen.
Minnie Sawyer
[email protected]This soup is a great way to use up leftover chickpeas and corn. It's also a very economical dish to make.
Rajan Kuwar
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can add whatever vegetables I have on hand.
Gabriel Nwaka
[email protected]This soup was delicious! I made it for my family and everyone loved it. The chickpeas and corn give it a great texture and the spices give it a wonderful flavor.