Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.