Filed under: beans, gardening, recipe, the yard | Tags: chick pea chili, tomatillo
Ok, so the day finally came–time to get the tomatillo harvest out of the freezer. All 12 oz. of teeny tiny tomatillos. Sigh. First experience growing tomatillos and it just didn’t really work out. Planted them out in March. Protected them but one of the two plants didn’t recover from a big frost. So we had one plant. It grew like stink. The plant looked so healthy. It had loads of little fruit. But alas, they didn’t get big. So I ended up with 12 oz of usable sized fruit. All about the size of really big marbles. Or maybe small ping pong balls?
Anyways. I also bought a bunch from the farmer’s market and froze those too. So tonight, time for some chickpea chili!
My version of Chickpea chili–a great dish from Mad Mexx, local pseudo-mexican place with tons of veggie options on the menu.
|2 pounds Fresh tomatillos, husked|
|1 onion chopped|
|2 tbsp Olive oil|
|2 Jalapeño peppers, chopped or 1 small can green chilis|
|4 Garlic cloves|
|2 tsp Kosher salt|
|2 cans (15 oz) Canned chickpeas, drained|
|2 tbsp Cilantro, chopped|
In saucepan heat oil, saute onion and garlic. And basically just drop everything else in there. Frozen tomatillos right in there. Cover and simmer. Puree with hand blender. Add beans last so they’re not pureed. Cilantro is important. Also important–top with sour cream and shredded cheddar cheese. Maybe an extra splash of hot sauce. Yum!
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