Chickpea Chile Verde

• Vegan

• Produce

  • 1 Avocado
  • 2 (14 ounce cans Chickpeas
  • 1 Cilantro, fresh
  • 1 tsp Coriander, ground
  • 1 cup Corn, fresh
  • 4 Garlic cloves
  • 1 Onion, large
  • 2 Poblano peppers, small
  • 1 Scallions
  • 2 lbs Tomatillos

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 tbsp Maple syrup or agave

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Cumin, ground

• Bread & Baked Goods

  • 1 Tortilla strips

• Snacks

  • 1 Tortilla chips

Found on connoisseurusveg.com

Description

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
• chopped avocado
• fresh cilantro
• chopped scallions
• tortilla chips
• tortilla strips

Directions

• 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.