Name: Chickpea Chili
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4 Servings
Ingredients: 2 Tbsp coconut oil; pepper; water; 2 medium-size onions, chopped; 1 celery, chopped; 1 garlic clove, minced; 2 zucchini, scrubbed, ends trimmed, and chopped; Two 32-ounce cans chickpeas (garbanzo beans), drained; 2 tablespoons chopped fresh cilantro; 2 tablespoons chili powder; 1/2 teaspoon oregano dried, crumbled; 1/2 teaspoon basil dried, crumbled; 1 teaspoon ground cumin; Salt; Cayenne pepper to taste; 4 large, ripe tomatoes, chopped and juices retained

Recipes Chickpea Chili

Chickpea Chili

Print Print to PDF

By James Villas, Great American Stewpot (Published: Jan 1, 2003)

Prep Time	Cooking Time	Servings
15 min	65 min	4 people

Ingredients:

2 Tbsp coconut oil
pepper
water
2 medium-size onions, chopped
1 celery, chopped
1 garlic clove, minced
2 zucchini, scrubbed, ends trimmed, and chopped
Two 32-ounce cans chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh cilantro
2 tablespoons chili powder
1/2 teaspoon oregano dried, crumbled
1/2 teaspoon basil dried, crumbled
1 teaspoon ground cumin
Salt
Cayenne pepper to taste
4 large, ripe tomatoes, chopped and juices retained

Directions:

1)In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, and garlic, and cook, stirring, till softened, about 2 minutes.
2)Add the zucchini and cook, stirring, 3 minutes longer to soften.
3)Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.