30-Minute Chickpea Pozole Recipe - Forks Over Knives

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