These southwestern potato soup are a treat that anyone can enjoy. Ready in minutes they’re a hit around the table!

 

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

331

12

Ingredients

  • 2 Yukon Gold Potatoes, peeled and cubed
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Cumin
  • 1 15oz Can Chickpeas, drained with juices reserved
  • 1/3 Cup Raisins
  • 1 Teaspoon Mexican Oregano, crumbled
  • 1 15oz Can Diced Tomatoes
  • 1 Tablespoon Red Wine Vinegar
  • Pinch of Ground Cloves
  • 1 Cup Green Onion, chopped

Instructions

  1. Add the potatoes to a microwave safe bowl with 1/4 cup of water and microwave for 3 minutes. Uncover and cool for 10 minutes.
  2. In a large skillet over medium heat, heat the oil and add the cumin. Stir for 10 seconds then add in the chickpeas, raisins, oregano and potatoes; cook for 2 minutes, then add the tomatoes and juice, vinegar and cloves.
  3. Bring the mixture to a simmer, cover, reduce heat to medium low and cook for 10 minutes. If mixture seems dry add some of the chickpea liquid.
  4. Stir in half the green onions, serve and top with remaining green onion.

http://vegonline.org/vegetarian-entrees/chickpea-potato-picadillo-recipe/