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Chickpea Chili

loads of chickpeas, shallots, garlic, spiced tomatoes, chickpea croutons

Serves: 2 | Time to Table: 25 minutes | Calories: 311 | Protein Category: Veggie | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


Equipment:

  • - 1/2 Cup Measure
  • - Ladle
  • - Liquid Measure
  • - Medium Mixing Bowl
  • - Medium Saute Pan
  • - Small Saute Pan
  • - Whisk

What You Need:

  • - 1 tbsp + 2 tsp Olive Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Chickpeas
  • - Chili Powder
  • - Garlic
  • - Ground Cumin
  • - Mixed Cherry Tomatoes
  • - Parsley
  • - Pico de Gallo
  • - Shallots
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

A northern Rhône wine with its blackberry-filled Syrah and a dash of elegant Viognier will be great with a meatless chili.

Beer Pairings

American Brown Ale, Light Lager, American Double

What To Do:

1. Measure out ½ cup of the chickpeas and set aside.

2. Make Stock: In a medium mixing bowl or large liquid measure, whisk stock concentrate into 3½ cups of very hot or boiling water. Set aside.

3. In a medium sauce pan or stock pot over medium heat, add 1 tablespoon olive oil. Stir in shallots, garlic, chili powder, cumin, ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 1 minute.

4. Stir in the cherry tomatoes and cook until they just begin to blister, 2 minutes. Stir in the pico de gallo, chick peas and ¾’s of the parsley. Cook, stirring occasionally, for 5 minutes

5. Add stock, increase heat to mediumhigh bringing soup to a boil. Once boiling, reduce heat to low and allow to simmer for 10 minutes. Salt and pepper to taste.

6. Make Chickpea Croutons: While soup is simmering, in a small sauté pan, over medium heat, add 2 teaspoons olive oil, the ½ cup reserved chickpeas and a pinch of salt. Cook, stirring occasionally, until chickpeas are browned and beginning to crisp. Remove from heat.

To Serve: Divide chili between two bowls and garnish with remaining parsley and chickpea croutons.

Pro Tip:

For a thicker chili, add half of the chili to a blender and blend until smooth. Stir back into the remaining chili before serving.

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