Chickpea Chili

 

chickpea chili

This hearty Chickpea Chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavoured with traditional chili spices.

Makes 4 servings

Ingredients:

  • 1 cup dry chickpeas, soak in water overnight

  • 1/4 whole cauliflower, cut into small florets

  • 1 ear of corn, shuck

  • 1 beef steak tomatoes, cut into medium dice

  • 1/2 can whole plum tomatoes

  • 2 tablespoon tomato paste

  • 1/2 tbsp chili powder

  • 1/2 tbsp chipotle powder

  • 1/3 tsp ground cumin

  • 2 small bay leaves

  • 2 small onions, medium dice

  • 2 small carrots dice

  • 2 ribs of celery, medium dice

  • 1 whole jalapeño, seed remove and small dice

  • 1 whole organic PC veg broth 900 ml

  • 3 cloves garlic dice

  • 2 clove of garlic crushed

  • 8 slices of baguette, cut into bias

  • 1 lime, cut into wedges

  • 4 tablespoon sour cream

  • 2 tablespoon of oil

  • 8 tablespoon of Extra virgin olive oil

  • 8 eggs

  • 3 litre of water

  • 2 tablespoon of distilled vinegar

  • 2 tablespoon of chopped cilantro

  • Salt and pepper

Instructions:

  • in a pan, heat up 2 tbsp of olive oil, add in cauliflower and corn, do not stir so that the vegetables can char lightly

  • let cook for 2 minutes and set aside

  • in a pot, heat up 2 tbsp of oil and 3 tbsp of olive oil

  • add in carrots, celery, onions, jalapeño and cook for 2 minutes on high

  • turn the heat to medium, add in garlic, bay leaves and all the spices

  • cook for 30 second, stir often

  • add in tomato paste and cook for 20 seconds, stir

  • add in soaked chickpeas, diced tomatoes, plum tomatoes, veg stock

  • add small amount of salt as you go, lightly, taste often

  • cover with lid and lower the heat to a simmer

  • it will take about 35 to 45 minutes to cook depend how tender you like your chickpeas

  • add in charred cauliflower and corn and cook for 5 minutes

  • in a saute pan add in the remaining olive oil, add 2 cloves of crushed garlic

  • heat up with medium low and add in sliced baguette, turn the heat down to low

  • season bread with small amount of salt toast till golden brown, drain and pat dry on paper napkin

  • bring water, vinegar to a boil, stir water with a whisk

  • crack 2 eggs at a time and poach for about 2.5 minutes

  • cook to your personal preference, if you like runnier or firmer yolks

  • add in chopped cilantro before you serve the chili

To serve

Serve chili with poached eggs, sour cream, toasted crostini