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Green Chili Chickpeas

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Leona G.


  • 12 inch fry pan or Cast-Iron Skillet


  • (2) 15 oz can of chickpeas drained and rinsed
  • 2 tbsp neutral oil
  • ¾ cup sweet corn reserve some for topping (optional)
  • cup yellow onion grated
  • 2 cloves garlic grated
  • ½ cup cilantro reserve some for topping (optional)
  • (1) 4 oz can fire roasted green chilis
  • 2 cups water
  • 2 tsp agave
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lime use half for juice and other half for garnish


  • 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!


  • 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.