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.

Heat Scale
Submit Recipe


    • 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


  1. 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.
  2. 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.
  3. Divide into bowls and top with toppings of choice. Serve.

Recipe from Connoisseurus Veg, 2016