Connoisseurus Veg · by Alissa★ 4.8 (6)
Chickpea Chile Verde
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 44%
CARBS 87G56% OF CAL
23G FIBER0G ADDED22G INTRINSIC42G OTHER22G TOTAL SUGAR
FAT 24G35% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty vegan stew of chickpeas and tomatillos simmered with cumin and coriander. Serve with tortilla chips and toppings like avocado and cilantro for a satisfying meatless meal.
mainmexicanbowlbeans🍲 stockpot🌀 blenderdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 44%
CARBS 87G56% OF CAL
23G FIBER0G ADDED22G INTRINSIC42G OTHER22G TOTAL SUGAR
FAT 24G35% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1069mg
- Total sugar
- 22g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1308mg
- Calcium
- 172mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1069MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.