CHICKPEA AND CORN SOUP

Chickpea and Corn Soup image

Number Of Ingredients 16

1 teaspoon olive oil or vegetable oil
1/2 medium white onion, finely chopped
3 cloves garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
3 medium tomatoes, peeled and finely chopped
1 (15-ounce) can garbanzo beans, (garbanzo beans), drained and rinsed
1 cup corn kernels (from about 1 large ear of corn)
4 cups chicken broth, canned or homemade
1/2 teaspoon Maggi seasoning extract or Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon crushed red pepper
1 avocado (Hass variety preferred), peeled and diced
Chopped fresh cilantro
lime wedges

Steps:

1. In a large pot, heat the oil over medium heat. Cook the onion until translucent, 3 to 4 minutes. Add the garlic, oregano, cumin, thyme, and tomatoes. Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes. 2. Add the chickpeas, corn, broth, Maggi, salt, and red pepper. Bring to a boil, then reduce the heat, cover and simmer until the corn is tender and the flavors blend, 8 to 10 minutes. Divide among 4 soup bowls. Top each serving with avocado and cilantro. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves