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Chickpea Chile Verde

Alissa
  • 30 minutes
  • Serves 4

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