Ingredients

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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

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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.