AuthorMaría HummelThis delicious Colombian dish is usually prepared with chicken, but in this vegetarian version chickpeas or peas are used to add vegetable protein and substitute meat. In this way we obtain a very tasty yet nutritious and healthy dish.
Ingredients
Instructions
In a large saucepan, pour 8 cups of broth, garlic, tomato sauce, chives, cilantro, potatoes, and corn.
When the broth starts boiling, reduce the heat to medium and cook partially covered for 10 minutes.
(Optional) Add the pumpkin and boil again for another 10 minutes. Stir occasionally and add salt to taste.
Add the chickpeas, carrots and guasca (or substitute herbs) and cook for 15 minutes until the broth has thickened and the carrot becomes soft. Adjust the flavors to taste.
10 servings 1 ½ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large saucepan, pour 8 cups of broth, garlic, tomato sauce, chives, cilantro, potatoes, and corn.
When the broth starts boiling, reduce the heat to medium and cook partially covered for 10 minutes.
(Optional) Add the pumpkin and boil again for another 10 minutes. Stir occasionally and add salt to taste.
Add the chickpeas, carrots and guasca (or substitute herbs) and cook for 15 minutes until the broth has thickened and the carrot becomes soft. Adjust the flavors to taste.
Notes
