INGREDIENTS
1 tbsp
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 lb
tomatillos, (husks removed and diced)
2 tbsp
ground cumin
1 tsp
ground coriander
2 14 ounce cans
chickpeas, drained and rinsed
1 cup
fresh corn kernels, (can substitute frozen)
1 tbsp
maple syrup or agave, (optional, to balance out the tartness)
salt and pepper
chopped avocado
fresh cilantro
chopped scallions
tortilla chips
tortilla strips