Mexican Chick Pea Chili

If you live in Philadelphia or Pittsburgh, you are most likely familiar with the “Big Azz” margarita and creative burrito combinations at Med Mex.  Our favorite feature (besides the classic marg with salt) at Mad Mex is the vegetarian chick pea chili.  Smooth in texture and with enough kick to make you say “OLE!” – this recipe is sure to please.


2 lbs fresh tomatillos (weigh at the grocery store!), peeled and washed
2 jalapenos peppers, stems removed
1/2 cup sweet onion, quartered
4 cloves of garlic
1/4 cup olive oil
1 – 2 Tbs kosher salt
1 (16 oz) can of chick peas, drained and rinsed
1 Tbs ground pepper
2 Tbs chopped cilantro (optional)

Preheat oven to 500 F.  Line a large baking sheet with aluminum foil and place tomatillos, jalapenos, onion, and garlic on the sheet.  Pour the olive oil and 1 Tbs salt over the tray.  Roast for 20 – 25 minutes, until the tomatillos are soft and slightly browned.

Remove from oven and place in a food processor or blender – be sure to pour in the olive oil and juices swimming around the pan!  Puree until smooth.  Pour the puree through a fine-meshed strainer and catch in a saucepan.  (As you will see in our picture below, we were pretty hasty to get our dinner party started, so some of the tomatillo seeds are in our final product.  Patience is advised – as is straining in batches!).

Put your saucepan with strained tomatillo puree over low heat and add the chick peas.  Add pepper and additional salt to taste, as well as the cilantro.  Serve in bowls, plop on a dollop of sour cream, and enjoy!

Serves 5 – 6.

Note: the Spatularettes doubled the recipe, but halved the amount of jalapenos for our guests less inclined to spice.  It had enough zing to keep us warm in January, but not so much to make our friends running for a glass of milk.

Suggestion: chick pea chili served with margaritas will satisfy even the most festive Spatular!

Tall and Small


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