Name: 30-Minute Chickpea Pozole
Prep time: 10 min
Total time: 30 min
Ingredients: 4 cups low-sodium vegetable broth or water; 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (1½ cups); 1 medium onion, thinly sliced; 1 large yellow squash or zucchini, cut into chunks (2 cups); ½ cup sliced carrot; ½ cup chopped fresh cilantro; 2 teaspoons ancho chile powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 cloves garlic, minced; Sea salt, to taste; Freshly ground black pepper, to taste; 1½ cups shredded cabbage; 4 radishes, thinly sliced; 1 avocado, halved, seeded, peeled, and sliced; 2 scallions (green onions), thinly sliced; ¼ cup fresh cilantro leaves

Prep-time: 10 minutes / Ready In: 30 minutes
Makes 8 cups
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Hearty chickpeas stand in for hominy in this spicy, vegan spin on Mexican pozole. Tender yellow squash and hearty carrots add extra substance so each spoonful is packed with fresh, nutrient-dense produce. A symphony of Southwest seasonings—including chile powder, cumin, and oregano—infuse the broth with slurpable flavors that will leave you savoring every last drop. The best part? This delicious dish comes together in just one pot, which makes for super simple cleanup. The final five ingredients in this recipe are fresh garnishes that are meant to be passed around the table the way you would taco fixings. Baked tortilla strips, roasted corn kernels, and a dash of hot sauce would also make excellent toppings. Simply choose whichever you like to build your perfect bowl of pozole, and dig in!

For more vegan chickpea recipes, check out these tasty ideas:

By Mary Margaret Chappell, Apr 13, 2023

Ingredients

4 cups low-sodium vegetable broth or water
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (1½ cups)
1 medium onion, thinly sliced
1 large yellow squash or zucchini, cut into chunks (2 cups)
½ cup sliced carrot
½ cup chopped fresh cilantro
2 teaspoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 cloves garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
1½ cups shredded cabbage
4 radishes, thinly sliced
1 avocado, halved, seeded, peeled, and sliced
2 scallions (green onions), thinly sliced
¼ cup fresh cilantro leaves

Instructions

In a Dutch oven or large saucepan combine the first 10 ingredients (through garlic). Season with salt and pepper. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until squash and onion are tender.
Ladle pozole into bowls. Serve with remaining ingredients to sprinkle on top.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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