Peruvian Chickpea Stew with Cilantro Broth

INGREDIENTS

1	yellow or white onion- diced
1	poblano pepper - chopped
6	cloves garlic - rough chopped
1	teaspoon ground coriander
2	teaspoons cumin
4	cups veggie broth3 cups water - divided
4	cups small diced potatoes
2	cup diced carrots
2	whole bunches cilantro, including small stems
1	can chickpeas
	salt & pepper
2	limes
	cilantro and sour cream for garnish
	crusty bread for dipping
	NOTE: Don't boil the cilantro mixture too long or you will lose the pretty green color.

INSTRUCTIONS

1.	Add a little broth to pan and add onion, and saute for two minutes, stirring often.
2.	Add ancho chili and bell pepper. Saute until tender, stirring often.
3.	Add garlic and spices and cook for two minutes or until fragrant.
4.	Scrape this all into a blender and set aside.
5.	In the same pot, add 5 cups of veggie broth.
6.	Bring to a boil.
7.	Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.
8.	In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest.
9.	Add 2 cups lukewarm veggie broth to the blender. Bend everything until VERY smooth, at least 45 seconds.
10.	Do not add this yet, just have it ready.
11.	Once the potatoes and carrots are tender, add the chickpeas and simmer until desired doneness, or about 3-5 minutes.
12.	Stir in cilantro mixture from the blender.
13.	Heat, but do not boil too long, or you will loose the bright green color
14.	Squeeze in the limes.
15.	Taste, adjust adjust salt.
16.	Serve in bowls with cilantro sprigs and crusty bread.