Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free

• Produce

  • 1 Avocado
  • 1 1/2 cups Chickpeas, dried
  • 1/8 tsp Chipotle
  • 2 tbsp Cilantro, fresh
  • 1 Cilantro, fresh
  • 1/4 tsp Coriander
  • 3 cloves Garlic
  • 1/2 cup Green pepper
  • 1/2 cup Sweet onion
  • 1 Tomatoes, fresh

• Canned Goods

  • 6 cups Veggie broth

• Condiments

  • 1 Hot sauce
  • 1 tbsp Lime juice, fresh
  • 1 Lime juice, fresh

• Baking & Spices

  • 1/2 cup Red pepper

• Nuts & Seeds

  • 1 tbsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

• Beer, Wine & Liquor

  • 1/2 cup Tequila

Found on veggiesdontbite.com

Description

Ingredients

• ½ cup diced red pepper
• ½ cup diced green pepper
• ½ cup diced sweet onion
• 3 cloves garlic, chopped
• ½ cup tequila (make sure it’s vegan to keep this vegan)
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon cumin (Simply Organic brand)
• ¼ teaspoon coriander (Simply Organic brand)
• 1/8 - ¼ teaspoon chipotle powder (Simply Organic brand, less if you don’t like spice)
• 1 ½ teaspoons Himalayan pink salt, divided (see instructions, may need less depending on broth used)
• 1 ½ cups dried chickpeas, soaked overnight (or for at least 4 hours in hot water)
• 6 cups veggie broth, plus some to sauté (or your favorite oil, see note)
• Corn tortillas, sliced into thin strips (½-1 per serving)
• Avocado, chopped (¼-½ per serving)
• Fresh cilantro
• Fresh tomatoes
• Fresh lime juice
• Hot sauce

Directions

• Preheat oven to 300 if using a Dutch oven.
• Saute peppers, onions and garlic over medium heat until just soft with only ½ teaspoon of the salt and using broth to sauté (or oil if using oil) until they just begin to get soft.
• Add tequila, lime juice and cilantro. Cook until the liquid is reduced by half, it took me about 7-10 minutes.
• Add spices, the rest of the salt, and the pre-soaked chickpeas and mix for about a minute. Then add the broth.
• Bring it to a simmer, then if using the dutch oven, cover it and put it in the pre-heated oven and allow it to slowly cook for 45-60 minutes. Check at 45 minutes and if the chickpeas aren’t soft yet allow it to cook longer. You can leave it up to 60 minutes to allow it to gain more flavor.
• If you are using a regular soup pot, then once the soup starts simmering, turn heat to low and allow it to slowly cook, covered, for 30-60 minutes. Start checking at 30 to make sure you don’t overcook the chickpeas. You can cook it up to 60 minutes as long as your chickpeas don’t get too soft.
• Once the soup is done, put tortilla strips in a bowl then pour soup over the top so they can soak and get soft. Top with fresh toppings of choice and enjoy! You can also puree it using an immersion blender (or regular blender once cooled) for younger kids or if you have leftovers to make it a little different the next day. It was delicious whole and in pureed form!