Oaxacan Green Mole Chickpea Stew

Yield: 4 servings

Preparation time: 40 minute

Cook time: 40 minutes

Total time: 1 hour and 20minutes

Ingredients:

• 4 cups chickpeas, cooked

• 3 tablespoons oil

• 2 medium onions, chopped

• 1 tablespoon garlic, minced

• 1 tablespoon ground fennel

• 3 medium zucchinis, sliced

• 2 cups corn, frozen

• 1 cup water

• 2 453 ml containers salsa verde

• ½ cup fresh parsley, packed

• ½ cup fresh cilantro, packed

• 1 tablespoon garlic, minced

• 2 teaspoons cumin

• 1 teaspoon black pepper

• ½ teaspoon cinnamon

• ½ teaspoons cloves

• 2 whole wheat tortillas

• Cinnamon and chili powder

Directions:

1. Heat oil in a pot over medium-high heat. Add onions and cook until translucent, about 8 minutes.

2. Add garlic and fennel. Cook for 2 minutes more.

3. Add chickpeas, zucchini, corn, and water. Cook until zucchini softens, about 15 minutes.

4. Combine salsa verde, parsley, cilantro, garlic, cumin, pepper, cinnamon and cloves in a food processor. Pulse until sauce consistency is achieved.

5. Add mole sauce to stew. Stir to combine and simmer for 10 more minutes.

Serving Instructions:

1. Preheat oven to 350°F.

2. Cut tortillas into eighths. Place in a single layer on an ungreased baking sheet.

3. Sprinkle with cinnamon and chili powder as desired.

4. Bake until tortilla chips brown, about 5 to 10 minutes.

Serve with 4 tortilla chips each.