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Vegetarian Ajiaco

Yields10 ServingsPrep Time20 minsCook Time35 mins

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.

 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
 1 cup Cashew Sour Cream
 ½ cup capers
 3 medium avocados
 salt to taste
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

10 servings

Serving size

1 ½ cup

Amount per serving
Calories188
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 147mg7%
Total Carbohydrate 33g12%

Dietary Fiber 13g47%
Total Sugars 1.6g
Protein 8.1g

* 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.