Hi Everyone! Back with a new recipe as promised! This one is a hearty comfort food that will keep your warm and full on these cold days! My chickpea and potato soup is bursting with flavor! Top it off with lime, avocado, and tortilla chips to make this meal complete. Please enjoy and tag me on IG @livinvegetarian and on my facebook page livinvegtarian!
- 4 Yukon potatoes
- 2 cans of chickpeas(if you used dried please soak the night before and then rinse before preparing)
- 1 12 oz jar of Salsa Verde
- 4 cups of vegetable broth
- 2 tablespoons of Goya low sodium seasoning
- Salt and pepper to taste
- Avocado (for topping)
- Tortilla chips (on the side)
- 1 small white onion
- 1 tsp of olive oil
- 2 tbs of flour
Roughly chop the potatoes into cubes. Not small but a good size cube. Then dice your onion. Next heat olive oil in small pan and saute your onion until soft and translucent. Set this aside. Drain chickpeas of all liquid and set side. Get a large pot out and pour 4 cups of vegetable broth in pot. Turn on medium high and bring to a boil. Add potatoes,onions, chickpeas, and salsa verde to pot bring back up to a boil. Next add Goya seasoning and taste. Add salt and pepper as needed. Reduce down to medium low and allow the soup to simmer for at least an hour while stirring. Check potatoes to make sure they have softened then whisk in the 2 tablespoons of flour to thicken the soup. Add more if necessary but use whisk to avoid lumps. Simmer for 30 more minutes. Serve with sliced avocado on top and tortilla chips on the side! Enjoy!
Livin Vegetarian 