This is a sponsored post by Aneto Broth. All opinions are my own. Thank you for supporting the brands that make this website possible.
A Comforting Bowl of Cilantro and Garbanzo Soup to warm up these winter months
I always find myself with way too much cilantro in my refrigerator. I use all the tricks to keep it fresh: moist paper towel, ice water bouquets and special cilantro keeper Tupperware container. It all works. One way I like to use my overabundance of cilantro is by making cilantro and garbanzo soup.
Now that the cold months are here, I am in complete soup mode. In particular this soup. It is so flavorful, delicious, comforting and so easy to prepare. It’s creamy but brothy. The trick is to use chayote to give it that creamy texture. A potato can be used too if chayotes are not available.
Related recipe: Vegetable Masa Ball Soup
My favorite broth to use when making soups is Aneto. Aneto Broth is fresh and natural and does not contain additives, concentrates, dehydrates, preservatives or flavorings. The broth is cooked in the same manner you make broth at home. Ingredients are simmered in large pots for over three hours (two hours for the fish broth).
If you are a soup-loving person like I am, It’s time to stock up with Aneto broths. Not only are they great for soups and stews but paellas as well. You can find the full variety of Aneto broths on Amazon HERE.
Cilantro Garbanzo Soup
Ingredients
1 large chayote, peeled, pit removed and chopped
2 tablespoons cooking oil, divided
1 cup white onion, roughly chopped
2 garlic cloves, chopped
2 large cilantro bunches, about 3 cups packed, chopped
1 box Aneto chicken or vegetable broth
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1 can chickpeas, drained and rinsed
1 cup roasted Poblano strips for garnish
queso fresco, sliced in cubes
Instructions
Place chopped chayote in a medium saucepan with enough water to cover. Bring to a light simmer over medium heat for 10 minutes or until fork tender. Remove from heat and drain.
Heat 1 tablespoon oil in a skillet over medium heat. Add onion and garlic and fry until onion is tender; about 5 minutes. Add cooked chayote and continue cooking for 10 minutes, stirring frequently. Add cilantro and cook 5 minutes more.
Transfer chayote/cilantro mixture and 2 cups broth to high power blender. Blend until smooth (strain if necessary),
Heat remaining oil in a large saucepan over medium heat. Add chayote/cilantro mixture and remaining broth. Season with salt and pepper, cook for 10 minutes stirring frequently, add chickpeas and cook for 10 minutes more. Serve, garnish with Poblano chile strips and queso fresco and serve.
