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Chickpea Mexican Soup

What you need: 

2 ripe tomatoes
1 small onion
1 clove garlic
2 (15 ounce) cans chickpeas, drained, divided
2 cups water
1 tablespoon vegetable oil
1/2 cup vegan chorizo, optional
salt, to taste
2 cilantro sprigs

What you do: 

1. Put the tomatoes, onion, garlic, 1/4 cup chickpeas, and the water in the blender or food processor and blend.
2. In a cooking pot, heat the oil and fry the vegan chorizo, if using. Add the blended sauce and the rest of the chickpeas, cover it.
3. When it begins to boil, add the salt and the cilantro, cover, and let it cook over low heat for 10 minutes. Taste it to check the salt.
The vegan chorizo makes it a little hot, if you don't like it, you can omit the chorizo and you'll still have a delicious soup! Enjoy.
Source of recipe: This is my mom's recipe with a little improvement from my part.

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is so excellent! I was a little weirded out by the blender step, but it gave the soup a great texture. Also, I omitted the fake chorizo and used the spices mentioned by the first commenter with the exception of only adding 1t of salt to the whole pot of soup. (2t would have made it inedible for me.) This is just a really tasty soup! Bravo Cristybel & Highlanddance87!

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This recipe is amazing. I honestly didn't know what to expect because it looked pretty simple, but I LOVED it. I almost ate the whole pot in one sitting because it was just that good.

The only modification I made was instead of using vegan chorizo, I just added the spices (based on Emeril's recipe, http://www.foodnetwork.com/recipes/the-essence-of-emeril/chorizo-sausage-seasoning-mix-recipe/index.html):
1 tablespoon paprika
1 teaspoon crushed red pepper
2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon ground black pepper

I mixed it in the blender, and then boiled. I didn't add any extra salt. Also, I had originally added too much red pepper, and so it was really spicy. To calm it down a bit, I added a little sugar (~2 tbsp) and some almond milk (~2 tbsp). Not sure if that added to any of the flavor or not.

It was FANTASTIC! My new favorite soup! So flavorful! Thank you for posting it!

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i've never tried it with canned tomatoes. Let me know how it comes up! Thanks

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Have you tried making the recipe with canned tomatoes, instead of fresh? I'm thinking one can of tomatoes could replace the 2 fresh. (It's winter! I gotta do what I can!). Recipe looks delicious, yet simple. I like those kinds! Can't wait to try it.

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