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Chickpea Chili
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 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

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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.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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