Ingredients:
10 tomatillas
2 cups water or veggie broth (I used 2 cups water with better than bouillon).
1/4 of 1 onion
4 cloves garlic
1 cup cilantro
1 1/2 cups chickpeas
1 Serrano chili (I didn't use. Too spicy!)
1/2 tsp salt (I didn't use salt because of the bouillon)
Instructions:
In a large pot add all the ingredients except the chickpea, and cook down until the tomatillas are soft.
Mix with a stick blender, or put it in a blender. Add the soup back to the pot, and then add the chickpeas.
Serve with shredded lettuce, radishes, and chunk an avocado. (We had avocados, but they weren't ripe, so I just through in some guacamole. (I have also been really sick, and didn't add the other items)
The polenta bites will be on the instant pot side
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