This soup is made with chickpeas instead of corn. It is super rich, easy, and perfect as leftovers or for cold days in the winter.
Makes 4 servings
10 green tomatillos, peeled and washed
1/4 onion, sliced
4 cloves garlic
1 cup chopped cilantro
2 cups water
1 teaspoon salt
1 1/2 cups cooked chickpeas
1 whole serrano chili
2 to 3 pieces of lettuce, shredded
4 radishes, chopped
1/4 cup chopped cilantro
Baked corn chips
Put the tomatillos, onion, garlic, cilantro, and water in a large pot. Cover and simmer until the tomatillos are fully cooked (light green and very soft). With a food processor or blender, grind all the vegetables together with the salt. Return to the pot and add the chickpeas and the serrano chili. Slowly cook and if the mixture is very thick, add a half cup more water.
Serve in a bowl and finish with lettuce, radishes, cilantro, oregano, avocado, pumpkin seeds, and corn chips, if you like.
Source: Alejandra Graf, chef and photographer, founder of piloncilloyvainilla.com
Per serving: Calories: 184; Fat: 2.3 g; Saturated Fat: 0.3 g; Calories from Fat: 10.6%; Cholesterol: 0 mg; Protein: 9.8 g; Carbohydrate: 35.1 g; Sugar: 15.8 g; Fiber: 8.7 g; Sodium: 653 mg; Calcium: 90 mg; Iron: 3.6 mg; Vitamin C: 77.8 mg; Beta-Carotene: 1,812 mcg; Vitamin E: 1.6 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.