Sweet corn and warm spices like cumin and coriander are perfect in this green chili chickpea recipe. An easy vegan lunch that is so delicious and healthy.
Course Lunch
Keyword Chickpeas, Green Chili, Healthy, Spicy, Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Leona G.
Equipment
12 inch fry pan or Cast-Iron Skillet
Ingredients
(2) 15ozcan of chickpeasdrained and rinsed
2tbspneutral oil
¾cupsweet cornreserve some for topping (optional)
⅓cupyellow oniongrated
2clovesgarlicgrated
½cupcilantroreserve some for topping (optional)
(1) 4ozcan fire roasted green chilis
2cupswater
2tspagave
1tspcumin
1tspcoriander
1tspsalt
1tsppepper
1limeuse half for juice and other half for garnish
Instructions
On medium heat, add the oil to your skillet. Once it's hot, add the onion, garlic, corn, cilantro and green chilis. Sauté for about 2-3 minutes
Next, add the chickpeas and water. Bring it to a simmer.
Once the chickpeas start to simmer, add in your agave, cumin, coriander, salt and pepper. Stir to combine. Cook for 15-20 minutes. Most of the liquid will be absorbed.
Turn off the heat and squeeze in half of the lime. Stir to combine and serve. Top with corn, cilantro and slices of lime. I added sriracha and avocado to mine. Enjoy!
Notes
I found some fresh corn at my local supermarket and I love to use ingredients that are in season wherever I can. If you can't find any fresh corn, canned corn is totally fine!
Agave is not hard to find and I enjoy the bit of sweetness it adds. If you don't have agave, you can use a little sugar or any vegan sweetener.