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Make the caldillo! Blend tomatoes, onion, garlic and salt.
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Blend until smooth. Pour into a soup pot with a tablespoon of oil and let it simmer for 5 minutes.
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Add sliced carrots and chickpeas.
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Add water to loosen the caldillo a bit. Cover and cook for 10-15 minutes.
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Serve in bowls and squeeze a bit of lime juice.
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Finish with fresh cilantro and a pinch of salt.
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Jalapeño Hummus
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