Caldo Verde

About the Recipe

Ingredients

Makes 4 Servings

green tomatillos, peeled and washed (10)
onion, sliced (1/4)
garlic (4 cloves)
chopped cilantro (1 c (16 g))
water (2 c (475 mL))
iodized salt (1 tsp (5 mL))
cooked chickpeas (1 1/2 c (228 g))
whole serrano chili (1)
lettuce, shredded (2 pieces)
radishes, chopped (4)
chopped cilantro (1/4 c (4 g))
dried oregano (to taste)
diced avocado (to taste)
pumpkin seeds (to taste)
baked corn chips (to taste)

Directions

1. 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). 

   
   
   

2. With a food processor or blender, grind all the vegetables together with the salt.

   
   
   

3. Return to the pot and add the chickpeas and the serrano chili. Slowly cook and if the mixture is very thick, add 1/2 c (119 mL) more water.

   
   
   

4. Serve in a bowl and finish with lettuce, radishes, cilantro, oregano, avocado, pumpkin seeds, and corn chips (optional).

   
   
   

Nutrition Facts