Chicken Broth with Chickpeas


Serves: 4
Total Calories: 60

Ingredients

6 cups
1 cup , canned garbanzo beans, (garbanzo beans), drained and rinsed
salt, to taste
2 to 3 , serrano chile kimmy, , seeded, veins removed, and minced
2 tablespoons minced white onions
1/4 cup chopped fresh cilantro
lime wedges

Directions:

Prepare chicken stock. Strain and put 6 cups into a clean saucepan. Bring to a boil. Add the chickpeas and bring to a boil again then reduce heat to low and simmer 1 minute. Add salt, if desired. Serve in heated mugs. Put the minced chiles, onion, and cilantro in small bowls. Put the lime wedges on a small plate. Pass the garnishes at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 8

This Chicken Broth with Chickpeas recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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Chilled Zucchini-Cilantro Soup
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Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
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