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Categories: Main courses, Vegetarian

Vegan garbanzo pozole

Vegan garbanzo pozole
Ricardo DeAratanha / Los Angeles Times

Next week, volunteers and culinary students at L.A. Kitchen will be busy gathering, chopping, cooking and preparing vegan garbanzo pozole, “kaleritos” — chips made from kale-based tortilla — and other dishes, each a creative use of leftover, donated or discarded ... Read more

About 1 ½ hours, plus soaking time. Serves 6 to 8
Note: Adapted from a recipe by chef Ryan Stewart at L.A. Kitchen.
  • 1 pound (about 2 cups) dry garbanzo beans
  • About 2 tablespoons oil
  • 1 onion, diced
  • ½ cup seeded and diced chiles or peppers, heat level to taste
  • 2 garlic cloves, minced
  • 1 pound mushrooms, quartered
  • 1 pound tomatillos, husked and quartered
  • 2 ½ quarts vegetable broth or water
  • 3 corn tortillas
  • 1 cup fresh corn
  • 1 teaspoon dry oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, more if desired
  • 2 teaspoons lime juice (more if desired), plus lime wedges for garnish, divided
  • 1 cup shredded cabbage
  • 1 cup sliced red onion
  • 1 cup coarsely chopped cilantro leaves

Step 1Soak the garbanzo beans with at least 2 quarts of water overnight to soften. Drain, rinse and drain again. Set aside.

Step 2Heat a thin film of oil in a large, heavy pot over medium heat. Add the onion and chiles and cook, stirring frequently, until softened and translucent, 6 to 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the mushrooms and tomatillos. Cook, stirring occasionally, until the mushrooms and tomatillos have softened and released most of their juice, about 8 to 10 minutes.

Step 3Stir in the drained garbanzo beans, along with the vegetable broth. Increase the heat so the soup base slowly comes to a boil.

Step 4While the soup is coming to a boil, toast the tortillas. Heat a skillet or comal over high heat until hot. Briefly toast each tortilla on each side until fragrant and lightly colored. Set aside.

Step 5Add the toasted tortillas, corn, oregano and cumin to the soup base and reduce the heat to a gentle simmer. Cook the soup, stirring occasionally, until the garbanzos are tender, the tortillas have broken down, and the liquid is reduced so the soup is the desired thickness (if the soup is too thick, add additional broth or water to thin as desired), stirring occasionally, about 1 hour. Stir in the lime juice and salt. Taste the soup and adjust the flavoring and seasoning if desired.

Step 6Ladle the hot pozole into bowls and garnish with cabbage, onion, lime wedges and cilantro. Serve immediately.

Each of 8 servings:
calories 311; protein 15 grams; carbohydrates 54 grams; fiber 13 grams; fat 6 grams; saturated fat 1 gram; cholesterol 0; sugar 15 grams; sodium 1,002 mg
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