Chickpea Mexican Soup
2 ripe tomatoes
1 small onion
1 clove garlic
2 (15 ounce) cans chickpeas, drained, divided
2 cups water
1 tablespoon vegetable oil
1/2 cup vegan chorizo, optional
salt, to taste
2 cilantro sprigs
1. Put the tomatoes, onion, garlic, 1/4 cup chickpeas, and the water in the blender or food processor and blend.
2. In a cooking pot, heat the oil and fry the vegan chorizo, if using. Add the blended sauce and the rest of the chickpeas, cover it.
3. When it begins to boil, add the salt and the cilantro, cover, and let it cook over low heat for 10 minutes. Taste it to check the salt.
The vegan chorizo makes it a little hot, if you don't like it, you can omit the chorizo and you'll still have a delicious soup! Enjoy.
Source of recipe: This is my mom's recipe with a little improvement from my part.