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Main course · Mexican

Jalisco Chickpea and Potato Soup with Guajillo (Vegan)

40 min Serves 4 ~213 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g chickpeas
  • 300 g potatoes
  • 2 dried guajillo chillies
  • 1 onion
  • 2 garlic cloves
  • 900 ml vegetable stock

Nutrition (per serving)

Calories
213 kcal
Protein
10.1 g
Carbohydrate
32.3 g
of which sugars
4.3 g
Fat
3.1 g
of which saturates
0.4 g
Fibre
9.1 g
Salt
2.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain and blend with the onion and garlic cloves.

  2. 2

    Fry the blended chilli paste in a large pan for 3 minutes.

  3. 3

    Add the potatoes and vegetable stock, then simmer for 15 minutes until the potatoes are nearly tender.

  4. 4

    Add the chickpeas and simmer for a further 5 minutes.

  5. 5

    Serve hot in bowls.

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