Spicy Chickpea Chili VerdeLetssalsa
- 1 tbsp olive oil
- 1 onion diced
- 200 grams green bell pepper, cleaned and diced
- 4 garlic cloves, minced
- 2 cups vegetable broth
- 2 tbsp ground cumin
- 1 tsp ground coriander
- 400 gr canned chickpeas, drained and rinsed
- 150 gr canned corn drained and rinsed
- 2 tbsp Tomatillo Jalapeno hot sauce
Heat 1 tbsp olive oil in a non-stick pan over medium heat and add the onion and green pepper. Cook until soft and onions are translucent, about 5 to 10 minutes. Add garlic and cook for another minute, until very fragrant.
Add stock and cumin and coriander. Bring to a boil for 10 minutes. Add chickpeas and corn. Let it simmer for about 10-15 minutes.
Serve in bowls and garnish with fresh cilantro, Tomatillo Jalapeno hot sauce to taste. ( depending on your heat rate)