Vegan Chickpea Pozole

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 pound (about 2 cups) dry garbanzo beans

About 2 tablespoons oil

1 onion, diced

½ cup seeded and diced chiles or peppers, heat level to taste

2 garlic cloves, minced

1 pound mushrooms, quartered

1 pound tomatillos, husked and quartered

2 ½ quarts vegetable broth or water

3 corn tortillas

1 cup fresh corn

1 teaspoon dry oregano

1 teaspoon ground cumin

1 teaspoon salt, more if desired

2 teaspoons lime juice (more if desired), plus lime wedges for garnish, divided

1 cup shredded cabbage

1 cup sliced red onion

1 cup coarsely chopped cilantro leaves

Directions at latimes.com

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