Chickpea Tortilla Soup--Slow Cooker or Stove Top
If you are looking for a dish that is hot and comforting this winter then this soup is it! It can be assembled ahead of time and stored in the fridge or freezer. For a little extra, we added a 15 oz. can of Eden organic black beans, 5 oz. of frozen organic peas, and made our own Hec's Simple Salsa rather than using store bought salsa. We also skipped the vegan yogurt, and tortilla chips as toppings this time and it was delicious without these extras. (Original recipe posted on www.sweetpeasandsaffron.com.)
Ingredients
- 1 cup salsa (see salsa recipe below)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 19oz can chickpeas drained and rinsed
- 1 15oz can corn drained
- 1 15oz can Eden organic black beans optional
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable stock
- 5 oz frozen organic peas
Before Serving
- 1 tablespoon lime juice
Toppings
- avocado
- tortilla chips
- vegan yogurt
Hec's Simple Salsa
- 4 Roma tomatoes
- 3 serrano peppers
Instructions
- To Make in Slow Cooker: Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic, and vegetable stock in a 5 quart slow cooker.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Stir in the lime juice before serving with your choice of the toppings listed above.
- To Make on the Stovetop: 1) Sauté onions for about 5 minutes on medium heat; 2) Add the garlic and cook for 1 minute, making sure not to burn the garlic; 3) Add the cumin, chili powder, salt, and mix everything together; 4) Add the salsa, and stir to combine all the ingredients; 5) Add the chickpeas, corn, black beans, and vegetable broth; 6) Stir to combine everything and let it simmer for 5-10 more minutes; 7) Squish lime juice, stir, and serve with your choice of the toppings listed above!
- To Assemble Ahead and Freeze: In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
- Freeze for up to 3 months.
- To cook, thaw completely for 24 hours in the fridge then dump the bag into a 5 quart slow cooker with 4 cups of stock.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Stir in the lime juice before serving with your choice of the toppings listed above.
Hec's Simple Salsa
- Boil the Roma tomatoes and serrano peppers for about 25 minutes.
- Transfer to a blender, add the salt, and purée.
Notes
To make Hec's Simple salsa more or less hot, add or take away the amount of peppers you use.
Hec's Simple Salsa
An authentic and easy to make salsa from our favorite chef.
Ingredients
- 4 roma tomatoes
- 3 Serrano peppers
- 1 teaspoon salt
Instructions
- Boil ingredients in water for 25 minutes
- Transfer to blender
- Add salt
- Blend until purée
