Almost everyone can cook a chili. They are so supremely easy that even my dog, with his paws tied behind his back and next door’s cat doing a provocative dance just within his line of sight, could throw one together.
Yes, chilis are very forgiving…but they can also be very blah.
I wanted to get a bit creative, and also go back to my veggie past, with something a little out of the ordinary.
And this is it. Chickpeas. Tomatoes. A flavoursome broth.
It all comes together better than Christmas at the North Pole (apologies for the Christmas reference in April, it just burped out of my brain and I have no filtering ability).
Plus it’s very store-able and ideal for lunchboxes the next day (I can’t be the only person that still brings a lunchbox to
school the office).
It keeps in the fridge for two days but will also freeze well. If you need carbs/have had a hard day then dollop it over rice or scoop up with some pita bread.
Chickpea & Tomato Chili (serves 2)
- 1 can chickpeas
- 1 small white onion, finely chopped
- 2 cloves garlic
- 2 bird’s eye chilis (I de-seeded one but, depending on how spicy you like it, you can leave ’em seeded)
- 2 large tomatoes, diced
- 2 tbsps tomato paste
- 2 stalks celery, chopped
- 2 large leaves kale
- 1 tbsp EVOO or butter
- 4 button mushrooms, chopped into chunks
- 2 tsps cumin
- 2 tsps paprika
- Heat the olive oil/butter in a large saucepan over a low heat. Mince the garlic and add this along with the onion, finely chopped chilis and celery.
- Gently fry for about five minutes til the celery and onion are soft and turning golden.
- Stir in the tomatoes, tomato paste and spices. Simmer with the lid on for 15 minutes, stirring occasionally to make sure it’s not sticking.
- Shred the kale (don’t worry if it seems like a lot, it will reduce down) and add it to the pan along with the mushrooms and chickpeas. Stir and put the lid back on. Simmer for a further ten minutes.
- Serve with a generous sprinkling of black pepper, cheese and sour cream if so inclined.