Vegetarian Ajiaco

This 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.


Yields10 ServingsPrep Time20 minsCook Time35 minsDifficultyBeginner

Ingredients

 8 cups vegetable broth
 2 cloves garlic, finely chopped
 ½ cup tomate sauce
 3 chives
 ¼ cup cilantro, chopped
 ½ lb brown potatoes, peeled and diced
 ½ lb yellow potatoes, peeled and diced
 ½ lb red potatoes, peeled and diced
 1 cup pumpkin, peeled and diced (optional)
 1 carrot, peeled and cut into 1-inch wheels
 2 fresh corn cobs, cut into 1-inch pieces
 2 cups cooked chickpeas, drained and rinsed if from can
 2 tbsp dry guasca
 ½ cup capers
 3 medium avocados
 salt to taste

Instructions

1

In a large saucepan, pour 8 cups of broth, garlic, tomato sauce, chives, cilantro, potatoes, and corn.

2

When the broth starts boiling, reduce the heat to medium and cook partially covered for 10 minutes.

3

(Optional) Add the pumpkin and boil again for another 10 minutes. Stir occasionally and add salt to taste.

4

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.

Nutrition Facts

Serving Size 1 ½ cup

Servings 10


Amount Per Serving
Calories 188
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 147mg7%
Total Carbohydrate 33g11%
Dietary Fiber 13g52%
Sugars 1.6g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 cups vegetable broth
 2 cloves garlic, finely chopped
 ½ cup tomate sauce
 3 chives
 ¼ cup cilantro, chopped
 ½ lb brown potatoes, peeled and diced
 ½ lb yellow potatoes, peeled and diced
 ½ lb red potatoes, peeled and diced
 1 cup pumpkin, peeled and diced (optional)
 1 carrot, peeled and cut into 1-inch wheels
 2 fresh corn cobs, cut into 1-inch pieces
 2 cups cooked chickpeas, drained and rinsed if from can
 2 tbsp dry guasca
 ½ cup capers
 3 medium avocados
 salt to taste

Directions

1

In a large saucepan, pour 8 cups of broth, garlic, tomato sauce, chives, cilantro, potatoes, and corn.

2

When the broth starts boiling, reduce the heat to medium and cook partially covered for 10 minutes.

3

(Optional) Add the pumpkin and boil again for another 10 minutes. Stir occasionally and add salt to taste.

4

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.

Vegetarian Ajiaco
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