This zesty vegan chile verde is made with chickpeas and tomatillos simmered in a cumin spiced base. Serve it up with some crispy tortilla chips and your favorite toppings!
Ever have a disconnect between a word in it's spelled and pronounced forms? I mean, like when you read something repeatedly, attach a meaning to it, and pronounce it totally wrong in your head? And then you hear people talk about it and you think it's something totally different from that word that you've read a million times? This happens to me all the time! I'm an avid reader too, but I kind of actually think that's to blame. I'm not much of a talker, so I rarely go and mispronounce the word out loud, in which case someone would correct me and I'd realize that tomatillos and tomatillos are the same thing.
Let me clarify: I thought tomatillos (tōməˈtēyōs) and tomatillos (tōməˈtilōs) were two totally different things.
Side note: as I was trying to figure out the phonetic pronunciation of "tomatillo." I had to ask my husband "what's something that rhymes with tomatillo." He totally thought I was messing with him.
The funny thing is, this usually happens with food.
The first pronunciation is the correct one, in case you were wondering.
So, tomatillo chile! Also known as chile verde, not to be confused with chili, which would be made with red chili powder instead of a green chile pepper. This stew is made with tomatoes summery green counterpart, so the flavor is light, and quite zippy. A little bit of corn adds some sweetness to balance things out, and cumin is the predominant spice. I used a poblano pepper, which gave my stew just a little bit of heat, but if you like a lot of heat, please go all out and throw in some jalapeños.
📖 Recipe
Chickpea Chile Verde
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 small poblano peppers, chopped (can substitute one green bell pepper for a milder version)
- 4 garlic cloves, minced
- 2 cups vegetable broth
- 2 pounds tomatillos, husks removed and diced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 2 14 ounce cans chickpeas, drained and rinsed
- 1 cup fresh corn kernels, can substitute frozen
- 1 tablespoon maple syrup or agave, optional, to balance out the tartness
- salt and pepper to taste
For Serving (pick your favorites)
- chopped avocado
- fresh cilantro
- chopped scallions
- tortilla chips
- tortilla strips
Instructions
- Coat the bottom of a large pot with olive oil and place over medium heat. Add onion and poblano peppers. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté one minute more, until very fragrant.
- Add broth and tomatillos, cumin and coriander. Raise heat to high and bring to a simmer. Lower heat and allow to simmer, uncovered for 10 minutes. Add chickpeas and corn. Continue simmering until tomatillos are very soft, about 10 minutes more. Transfer ⅓ of the mixture to a blender and blend until smooth. Return it to the pot and stir to incorporate. Season with maple syrup, if desired, and salt and pepper to taste.
- Divide into bowls and top with toppings of choice. Serve.
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My only complaint is that I didn’t find this recipe sooner
It’s in my top 5 list now
So, so delicious
The only variation I made was I added a jar of Hatch chili salsa to give it a little more heat
Definitely making this again
Thank you
Thank you for this recipe! Was looking for ways to use up green tomatoes from the garden. This was great! Didnt have poblano peppers so used 4 fresh chillis from the greenhouse. They're so small when chopped up you hardly notice that they're not green! For Instant Pot users - I followed the saute part of the recipe in the IP then sauted the green tomatoes for a few minutes before adding all other ingredients except the corn. High pressure for 20 mins then NR. Added the corn after while still warm. It's delicious! I accidentally blitzed it a bit too much so threw in some cooked cannellini beans at then end to give it a bit more texture.
This is now on my go-to list for a super easy meal. I add a big can of hominy and some mushrooms just for additional texture and flavor. So freaking yummy!
I love the idea of adding some hominy! Glad you're enjoying this - Thanks Randall!!
I just finished making this dish and it is great! I did have a few differences:
1. I didn't have as much tomatillo's as the recipe calls for, I had 5 small organic tomatillos. This amount made the dish just right, not too tart.
2. I added a handful of cilantro to the blending process and added back into the dish. Gives it a great aroma and kick.
3. I used slow cooked chickpeas instead of canned, I'm not sure how canned would come out, but I imagine it would be just as delicious.
Other than the differences, I really enjoy this dish and it's perfect for the cooler weather coming in.
I'm so glad you enjoyed it! Thanks Angie!
Any experience with trying this in a slow cooker? Thank you.
No, but I think it would work just fine! You should be able to throw everything in at once - I'm just not sure how long it would need to cook. I'd love to hear how it works out if you try!
I dry sautéed the onions, peppers and garlic, and this meal was still incredibly delicious. I will definitely be making it again.
Used homemade vegetable broth to reduce sodium. Easy way for homemade broth, collect all veggies waste and water and seasonings. Boil, simmer until done
Great idea!! Thanks Gail!
This was DELICIOUS! Thanks for the great recipe! I only made two minor changes: 1) add more peppers to the soup (I added serranos for extra heat) add 2) a bunch of fresh cilantro to the food processor when blending 1/3 of the soup--it gave it the perfect aromatic and flavorful punch. Thanks again!
I'm so glad you enjoyed it! And I love that you included extra peppers and cilantro! Both add so much flavor!
This is really tasty and a great way to use up the glut if tomatillos in my garden!!
I'm so jealous that you have a garden full of tomatillos. :) I hope you enjoy this!
This chile verde looks amazing, thank you for another great recipe! I will definitely try this one! :)
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