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–+ servings
A bowl of Mexican garbanzo soup, topped with shredded cheese, green onion and cilantro.
Course dinner, Soup

Mexican Garbanzo Bean Soup

By: Elysia
Servings 6 servings
Warm up on a cold day with this super tasty Mexican Garbanzo Soup! Made with chickpeas, quinoa and plenty of vegetables, this healthy soup is meatless, hearty, and such a simple recipe to make. Perfect for soup season! {Vegan & Gluten-free}
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1/2 large red onion finely diced
  • 4 garlic cloves minced
  • 1/2 large jalapeno pepper seeded and diced
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 3-5 cups reduced sodium vegetable broth (or more to taste)
  • 3/4 cup uncooked quinoa rinsed
  • 2 15 ounce cans low sodium chickpeas or garbanzo beans drained and rinsed
  • 1 28 ounce can fire-roasted tomatoes
  • 1 cup fresh or frozen corn kernels
  • 1/3 cup chopped cilantro
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste

Instructions

  • Heat oil in a Dutch oven or large pot over medium-high heat. Add the red pepper, red onion, garlic, and jalapeno. Cook and stir until tender, about 3-5 minutes.
  • Add in the spices and cook for an additional minute. Next, add the broth and quinoa. Bring to a boil, reduce heat and simmer uncovered until quinoa is tender, about 10 minutes.
  • Add the canned tomatoes, chickpeas, corn, cilantro and maple syrup. Cook for an additional 10 minutes over medium heat, stirring occasionally. Season with salt and pepper, to taste.
  • Top with crushed tortilla chips, diced avocado, lime wedges, shredded cheese, and additional chopped cilantro, if desired.

Notes

    • This recipe is almost like a cross between a soup and a chickpea chili. Serve it up with more broth for a thinner soup-like consistency or with less broth for a thicker quinoa chili. 
    • Be sure to stir the soup as it's simmering to prevent the quinoa from sticking to the bottom of the pan.
    • This chickpea quinoa soup tends to thicken significantly as it sits since the quinoa absorbs a lot of the liquid. Be sure to keep some extra broth on hand to thin it out as needed before serving.

Nutrition

Calories: 300kcalCarbohydrates: 49gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 425mgPotassium: 529mgFiber: 11gSugar: 7gVitamin A: 1527IUVitamin C: 29mgCalcium: 92mgIron: 4mg
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