Chickpea Chile Verde
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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!
Course:
Entree
Cuisine:
American
Servings: 4
Calories: 457 kcal
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.
Nutrition Facts
Chickpea Chile Verde
Amount Per Serving
Calories 457
Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 1.1g6%
Sodium 1027mg43%
Potassium 1384mg40%
Carbohydrates 79.7g27%
Fiber 16.1g64%
Sugar 7.4g8%
Protein 17.8g36%
Calcium 110mg11%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.