Local Harvest Cafe puts chickpeas in their chili, and tonight I just happened to have soaked and cooked chickpeas stored in my fridge from yesterday, so I thought “why not”? I took my recipe for black bean and sweet potato chili and used chickpeas instead, along with a few other adjustments. This chili was fun to make, because the chickpeas were already cooked and ready to go, and once all of the ingredients were in the pot, I simmered it for an hour while I walked the dogs, watched TV, and ran to the store (I turned the stove off when I left the house, don’t worry!). And I’m sure the leftovers tomorrow will be even more flavorful and satisfying.
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced (optional)
- 4 garlic cloves, minced
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. cayenne (less if you don’t want it too spicy)
- 2 tbsp. chili powder
- 2 tbsp. blackstrap molasses
- 1 1/2 tsp. salt
- 1 28-oz can of whole peeled tomatoes
- 1 sweet potato, peeled and diced
- 3 cups cooked chickpeas
- 1/4-1/2 cup filtered water, to desired consistency
- Preheat olive oil on medium high in a large pot. Add onion and red bell pepper and stir for 5-7 minutes. Add garlic and spices. Stir constantly for another minute.
- Add tomatoes and stir for several minutes. Mix in cocoa powder, molasses and salt, and then add the chickpeas and sweet potatoes. Add water to desired consistency. Cover and simmer on low for 30 minutes to an hour (or longer), until sweet potatoes are soft.
Yield: 4-6 servings