If you are using dried beans, start by cooking them.

Chop onion, all of the peppers and peeled tomatillos into quarters and add everything to a large stock pot. Cover with water on medium to high heat.

Bring water to a boil for 10-15 minutes or until the onion, peppers and tomatillos are soft. Reduce heat.

Use an immersion blender and purée until everything is smooth.

Alternatively, transfer everything from the stock pot to a blender, then purée until smooth. Once everything is blended together, pour back into the stock pot.

Drain white beans and chickpeas then add to stock pot along with the cumin, oregano, cilantro, lime juice, salt and pepper. Stir everything together and let cook for about 10 minutes.

Remove from heat and serve.