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Chickpea soup with chile morita

The cultivation of legumes in Mexico has been practiced for thousands of years. This practice was further enriched after the arrival of the Spaniards, who brought with them legumes such as the chickpea, which found ideal conditions for its cultivation in Mexico. The chickpea was quickly accepted in Mexican culture, being an ingredient commonly used in broths and soups. Today we want to share with you our recipe to prepare a chickpea soup with chile morita, we hope you enjoy it!


500g dried chickpeas

1 onion

1 clove of garlic

1 carrot

320g white cabbage

1 tomato

2 spring onions

1.8 lt. broth (your choice)

½ chili morita or to taste


1-2 tablespoons oil


Soak the chickpeas overnight. Then drain and rinse them, remove the skins, cover with fresh water and simmer for 40 minutes.

Finely chop the onions, garlic, carrot, tomato and white cabbage.

In a large pot sautee the minced onion, garlic and carrot, add the tomato and white cabbage and simmer over medium heat for 10 min.

Finally add the broth, chili morita and chickpeas and simmer for another 12 min. Season with salt and enjoy!

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€3.50 *
0.1 kg (€35.00 / 1 kg)