Chickpea Chili Verde
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
- 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
- Top with: avocado, tortilla chips/strips, cilantro, scallions
- 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 1/3 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.