Our tomato consumption is still going strong but I would hate to bore you with so many consecutive tomato recipes. Another garden winner this year were the boisterous tomatillo plants. I have given away more tomatillos than I have eaten myself. Most of my friends have made and canned salsa verde. I don’t have the time or equipment to can this year, so I looked for less traditional ways to use tomatillos. When I spotted Alissa’s chickpea chile verde, I knew we had a winner!
The weather has cooled off considerably within the past week and despite being a moderate 22C in our house, it feels chilly. We became too accustomed to 25-26C which is not sustainable for our predominantly indoor Canadian winters.
Warm stews and chilis are my go-to in the winter months and would be perfect to freeze for a later time. Cooking a double batch helps to squirrel away delicious foods for the future.
Here, the sweet-tart tomatillos and fresh corn provide a luscious base spiced with cumin and coriander. The chickpeas fit right into the colour palate. I blended a portion, a top from my smoky corn chowder, and it was great. Alissa topped hers with avocado, cilantro and tortilla strips. That would have been great, too.
Chickpea Chile Verde
Adapted from Connoisseurus Veg
1 tbsp oil of choice
1 large onion, diced
1 jalapeno, seeds and white pith removed, finely chopped
4 garlic cloves, pressed or minced
2 cups vegetable broth
2 pounds tomatillos, husks removed and diced small (about the same size as chickpeas)
2 tbsp ground cumin
1 tsp ground coriander
4 cups or 2 x 19 oz cans cooked chickpeas, drained and rinsed
1 cup corn kernels (we used 1 ear of corn but frozen would work too)
1 tablespoon maple syrup or agave (optional, to balance out the tartness)
salt and pepper to taste