Chickpea Chile Verde
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!
Servings: 4
Calories: 457kcal
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
Calories: 457kcal | Carbohydrates: 79.7g | Protein: 17.8g | Fat: 10.1g | Saturated Fat: 1.1g | Sodium: 1027mg | Potassium: 1384mg | Fiber: 16.1g | Sugar: 7.4g | Calcium: 110mg | Iron: 7.9mg