Chickpea chili verde

For the seasoning paste:

2 tbsp toasted cumin seeds

2 tbsp rosemary

2 tbsp sage

3 tbsp minced garlic

Salt/pepper to taste

1 6 oz can chipotle peppers in adobo sauce (read your label for vegan and no sugar)

Add a little vegetable broth and use an immersion blender to blend until smooth. Set aside.

For the corn:

Pour 12 oz of the 32 oz of corn kernels, combined with 32 oz of the Pacific vegetable broth. Blend with an immersion blender until smooth. Add the cilantro and blend again to chop the cilantro. Set aside.

Lightly toast the remaining corn kernels in a hot pan with a splash of olive oil. Set aside.

For the soup:

Splash of olive oil

1 yellow onion, diced

2 bell peppers, green or yellow, diced

10-12 tomatillos, quartered, husks removed

2 cans garbanzo beans, rinsed and drained

29 oz can of hominy, drained and rinsed

3 32oz containers of Pacific brand vegetable broth

32 oz yellow corn kernels

1 bunch fresh cilantro

32 oz water

In a large pot, on medium high heat, saute onion in olive oil until translucent. Add bell peppers and continue to saute until softened. Add tomatillos and spice mix. Stir well until spices are aromatic. Add corn mixture, broth, toasted corn kernels, broth, water, garbanzo beans and hominy. Bring to a boil, then simmer until reduced and slightly thickened. Serve hot.