How long does mexican green pozole with chickpeas [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can mexican green pozole with chickpeas [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is mexican green pozole with chickpeas [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mexican green pozole with chickpeas [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is mexican green pozole with chickpeas [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Mexican Green Pozole With Chickpeas
[Vegan]

AG By: Alejandra Graf

Author Bio

I'm a food lover, love to eat and cook with whole and clean ingredients. I... Read More

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Chickpea

Mexican Green Pozole With Chickpeas [Vegan]

4-6

Pozole is a Mexican stew that's typically made with corn. In this recipe, the corn used in traditional pozole soup is replaced with chickpeas, and the tomatoes are replaced with green tomatillos. It's then topped with shredded lettuce, sliced avocado, and fresh herbs to add extra greens into the mix.... Read More

Ingredients You Need for Mexican Green Pozole With Chickpeas [Vegan]

For the Soup:

10 tomatillos, tomato, peeled and washed
1/4 onion, sliced
4 cloves garlic
1 cup chopped cilantro
2 cups water
1 1/2 cups cooked chickpeas
1 teaspoon salt
1 whole serrano chile

To Serve:

2-3 leaves of romaine lettuce, sliced
4 radishes, sliced thin
1/4 cup chopped cilantro
Dry oregano, for dusting
1 avocado, cubed
Pumpkin seeds, to taste
Baked or fried corn chips

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How to Prepare Mexican Green Pozole With Chickpeas [Vegan]

In a large pot, add the tomatillos, onion, garlic, cilantro, and water.
Cover and simmer until tomatillos are fully cooked, they must be light green and very soft.
With a food processor or blender, grind the vegetables with salt.
Add the blended vegetables to the pot and add the chickpeas and serrano chile.
Lower the heat and test the broth. If it's too thick, add water until you reach the desired consistency.
Serve in a bowl with the lettuce, cilantro, oregano, radish, avocado, pumpkin seeds, and corn chips.