- 1 tsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2–3 cups vegetable stock
- 2 14-oz cans cooked chickpeas* (drained and rinsed)
- 1 14oz can diced tomatoes, with liquid
- 3/4 tsp ground coriander
- 1/8 tsp ground cloves
- 4 large flour tortillas
- 3 Tbsp cooking oil
- 1/4 tsp white pepper
- 1/2 tsp salt, more to taste
- 2 handfuls baby bok choy, or large bok choy cut into smaller pieces
- 2 green onions, chopped into 1/4” segments
- gouda or sharp cheddar cheese for topping (1 cup grated should be enough)
- Add the olive oil to a large soup pot over medium heat, and when heated add the onion. Cook for one minute before adding the garlic. STIR!
- Cook until the onions are translucent before adding the vegetable stock. Start with two cups, and work your way up to three or four (later, once the chickpeas and tomatoes are added), depending on the texture you want in the soup.
- Add the chickpeas, tomatoes, ground coriander, and cloves. Bring to a simmer and let cook for 10 minutes.
- Meanwhile, cook the tortilla chips. Cut the tortillas into wedges. Heat the oil in a large skillet over medium-high heat, then add the tortilla wedges in batches. Cook until golden on one side, then flip and cook until golden on both sides. Remove and set aside.
- Add more broth to the stew, if needed, along with the pepper and salt.
- Add the bok choy five minutes before you’re finished cooking — you want it to fully wilt and cook, but not overly so. When it’s fully cooked, remove from heat and serve with green onions, grated cheese and chips.
I have made this recipe using uncooked chickpeas with great success! Soak the chickpeas in ample cold water overnight, or at least for four hours. Rinse and drain. Then, add the soaked chickpeas along with an extra two cups of water after the onions are translucent. You’ll need to let this simmer along, adding more liquid if necessary, for about 2.5 hours. After two hours, I added the tomatoes. Once the beans are 95% done, proceed with the recipe as detailed above.