Serves: 4
Total Calories: 779
1. Heat the oil in a large pot and cook the onion, stirring frequently, until softened, 3 to 4 minutes. Add the garlic, cumin, oregano, and crushed red pepper. Cook, stirring, 1 minute. Add the tomatoes and tomato paste. Cook until the juices reduce and the mixture is nearly dry, about 3 minutes.
2. Add the broth, potatoes, and chickpeas. Bring to a boil, reduce the heat, cover and simmer until the potatoes are tender, 12 to 15 minutes. Stir in the cilantro and salt. Adjust seasoning. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chickpea, Potato, and Tomato Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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