Sopa de Garbanzos

Sopa de Garbanzos is a hearty and flavorful Mexican chickpea soup that showcases the rich flavors of traditional spices and fresh vegetables. This vegan dish is not only comforting but also packed with nutrients, making it a perfect choice for a wholesome meal.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Bell pepper - 1 medium, diced
• Canned chickpeas - 400 grams, drained and rinsed
• Vegetable broth - 500 milliliters
• Diced tomatoes - 200 grams, canned
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic, diced carrot, diced celery, and diced bell pepper to the pot. Sauté for another 5-6 minutes until the vegetables are softened.
3. Stir in the drained chickpeas, diced tomatoes, ground cumin, smoked paprika, bay leaf, and vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for about 15 minutes. Season with salt and black pepper to taste.
5. Remove the bay leaf before serving. Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein, supporting muscle health and repair.
• High in fiber, promoting digestive health and aiding in weight management.

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