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Healthy low calorie chickpea vegan soup with mexican flavour

Mexican Chickpea Soup

Hearty yet low-calorie vegan Mexican Chickpea Soup. Packed with wholesome ingredients, it's perfect for budget-conscious and health-conscious foodies.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1/2 white onion
  • 3-4 garlic cloves
  • 1 carrot
  • 1 tsp Chili powder adjust to your spice preference
  • 1/2 tbsp Coriander powder
  • 1 tbsp Ground cumin
  • 2 tbsp tomato paste
  • 1 vegetable cube
  • 1 tomato chopped
  • 1 400 g can tomato puree
  • 1 400 g can water
  • 1 cup cooked chickpeas about 200g
  • 1/2 cup corn
  • 2 tbsp Agave syrup
  • 2 tbsp Apple cider vinegar

Instructions
 

  • Start by finely chopping the onion and carrot, and mincing the garlic.
  • In a large pot, add a splash of water and toss in the chopped onions and carrots. Sauté over medium-high heat for 3-5 minutes until they start to soften.
  • Add the minced garlic and all those aromatic spices. Continue to sauté for a few more minutes until the spices blend wonderfully with the veggies.
  • Now, throw in the chopped tomato, canned tomatoes, tomato paste, and the vegetable cube dissolved in water. Bring the soup to a boil, then cover and let it simmer for a cozy 15 minutes.
  • After the 15 minutes, introduce the chickpeas, corn, agave syrup, and apple cider vinegar into the mix. Let the soup simmer for another 15 minutes over medium-high heat.
  • Taste and add more salt, vinegar or syrup if needed.