Roasted Tomatillo Stewed Chickpeas

5 from 2 reviews


  • 1 pound tomatillos, husks removed, rinsed, and sliced in half
  • 1 red onion, cut in thick slices
  • 3 cloves garlic, still in their paper (don’t peel them)
  • 2 tablespoons olive oil, divided
  • 2 16oz cans chickpeas (garbanzo beans), drained
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • Pinch red pepper flakes
  • 1 cup chicken stock (veggie stock works, too)
  • Cilantro – optional garnish


  1. Preheat your oven to 425 degrees
  2. Lay your tomatillos cut side down on a baking sheet along with your red onion and garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss/rub until veggies are all evenly coated.
  3. Roast in the oven for 25 minutes. Remove from the oven, squeeze the garlic cloves out of their peels, and puree everything in a food processor or blender until totally smooth. Set aside
  4. Meanwhile, heat a large skillet over medium high heat with your other tablespoon of olive oil. When hot, add your drained chickpeas along with some salt and pepper and sear for several minutes until they have developed some golden brown color
  5. Stir in your seasonings (paprika, coriander, cumin, curry powder, pepper flakes) and sear for another minute or two
  6. Add your pureed tomatillo mixture to the pot with the chickpeas, and pour in your chicken stock
  7. Simmer for several minutes, season to taste with salt and pepper, and serve over rice! (Cilantro is an optional – and yummy! – garnish)