Chickpea and Nopales soup
- 4 cactus paddles or 1 15-oz jar of tender cactus jar drained
- 1 can garbanzo beans drained, no salt added
- 1 jar Molli Veracruz cooking sauce
- 1/2 cup cilantro chopped
- 3 cups water
If using fresh cacti. Peel and trim the cacti. Wash thoroughly. Cut the cacti into small squares. In a saucepan bring about 3 cups water to a boil. Add cacti and boil for 15 minutes. Remove from heat and drain in a colander.
Add the drained garbanzo beans, the cooked cacti, the Molli Veracruz cooking sauce and the chopped cilantro in a medium pot. Add 3 cups water, bring to a boil then simmer for 15 minutes.
Season with salt and pepper to taste. Serve with diced avocado on the side for garnish. Provecho!