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.


Quantity Unit Name Link Alternatives
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 3 by leaves and ¼ cup parsley
1 cup Cashew Sour Cream
½ cup capers
1–3 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.

Prep Time: 20 minutes (35 minutes cooking)
Yield: 1 ½ cups (8–10 servings)
1 Comment
  1. Tried this but didnt’ have Guasca–I used some Oregano instead and thought it was pretty tasty. Is there macro nutrition information (particularly carb count) available for this recipe?

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