Chickpea & Tomato Chili

you could also get crazy and put some sour cream up in there

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
  1. 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.
  2. Gently fry for about five minutes til the celery and onion are soft and turning golden.
  3. 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.

    bubbling on the stove, making the kitchen smell gooood

  4. 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.

    seeing a chopping board full of fresh veg makes me smug

  5. Serve with a generous sprinkling of black pepper, cheese and sour cream if so inclined.

24 thoughts on “Chickpea & Tomato Chili

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