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Chickpea and Nopales soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 people
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.
  3. Season with salt and pepper to taste. Serve with diced avocado on the side for garnish. Provecho!