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Chickpea Pozole served with lime, cilantro, and scallions
Mexican Pozole with chickpeas, lime, and cilantro

Hearty Chickpea and Hominy Stew (Pozole con Garbanzos)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This recipe is a meeting of two worlds: traditional Mexican hominy and Mediterranean-influenced chickpeas (garbanzos). The combination of these two legumes/grains creates not only an exciting play on textures—creamy chickpeas vs. chewy hominy—but also provides a complete protein source without any meat.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican Fusion

Ingredients

Equipment Needed

  • Large pot
  • Colander
  • Knife, cutting board

Instructions

1 ✓

Heat the oil and sauté the diced onion and garlic. Stir in the chili powder and smoked paprika.

Tip: Powdered spices burn and turn bitter easily, so toast them for only 30 seconds before adding liquid.
2 ✓

Pour in the vegetable broth. Add the rinsed hominy and simmer for 20 minutes.

Tip: Hominy is tougher than canned chickpeas, so it goes in first.
3 ✓

Add the drained chickpeas and salt, then simmer for another 10-15 minutes.

Tip: The chickpeas are already cooked; they just need to warm through and absorb the flavors.
4 ✓

Serve hot, squeeze fresh lime juice over the top, and garnish generously with cilantro and scallions.

Tip: Slices of avocado would add a creamy richness that complements this dish perfectly.

Recipe FAQ

Can I use dried chickpeas?
Yes, but they must be soaked overnight and cooked separately beforehand, as they take much longer to cook than canned ones.

Ingredients

  • 1 quart Vegetable Broth
  • 10 oz Canned Hominy
  • 7 oz Canned Chickpeas (drained)
  • 1 small Red Onion (diced)
  • 3 cloves Garlic (crushed)
  • 2 tbsp Vegetable Oil
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 2 pcs Limes
  • 1 bunch Fresh Cilantro
  • 2 stalks Scallions