Chickpea ‘Chilli’

I love a good chilli con carne but sometimes a veggie chilli is what you need to hit the spot.

Traditionally chillies are made with black beans or red kidney beans but to be honest I prefer to break with tradition and use my favourite legumes. The humble chickpea!

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Chickpea ‘Chilli’

Total Time 10 minutes minutes

Servings 2 hungry people

Ingredients

• 1 jar tomato pasta sauce 500g /1lb
• 2 cans chickpeas 400g / 14oz, each
• 1-2 teaspoons dried chilli flakes or powder

PLUS Ingredients

• sour cream to serve (optional)
• 1 bunch flat leaf parsley or coriander (cilantro), to serve

Instructions

• Place pasta sauce in a medium saucepan on a high heat. Add chickpea and chilli and bring to a simmer.
• Simmer for 2 minutes. Taste. Season with salt and extra chilli if needed.
• To serve, divide chickpeas and sauce between 2-3 bowls. Top with generous dollops of sour cream (if using) and finish with parsley or coriander leaves.

Variations

dairy-free / vegan – use a cashew based sour cream, hummus or chopped avocado instead of the sour cream.

paleo – for vegetarians replace chickpeas with diced roast root veg or for carnivores replace chickpeas with ground (minced) beef. Replace sour cream with cashew sauce, smashed avocado and lime juice.

low carb – replace chickpeas with ground (minced) beef or chicken.

hot! – use more chilli or find a super hot blend.

different tomatoes – you could use canned tomatoes or tomato passata (puree) instead. Don’t try it with concentrated tomato paste.

smoky – add a teaspoon or two of smoked paprika.

other spice – a little ground cumin is also commonly used in chillies.

more substantial / carb lovers – serve with warm tortillas, steamed rice or quinoa.

more veg – soften an onion before adding the tomato. Add chopper bell peppers (capsicum) and/or sliced zucchini or okra and simmer until tender.

different herbs – if you’re not into cilantro (coriander) try flat leaf parsley, mint or baby spinach.

different legumes – try cooked or canned red kidney beans, black beans, canellini or other white beans, lentils or a combo of any of the above.

family-friendly – serve the chilli powder / flakes at the table for everyone to add their own. Or serve your favourite hot sauce, chilli salt or this chilli oil at the table.

carnivore – add some spicy sausage like chorizo or add ground beef.

Waste Avoidance Strategy

tomato pasta sauce / chickpeas / dried chilli flakes or powder – keep them in the pantry.

sour cream – in the fridge will last a few weeks.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – use more salt and/or chilli. A squeeze of lemon or lime may also help.

too watery – simmer for longer to reduce or use less tomato sauce.

too hot – if you’ve added too much chilli the best way to tone it down is by dilution so add more chickpeas and/or tomato sauce. Extra sour cream or a good drizzle of olive oil at the table can help.

Prep Ahead

Yes! Cook as per the recipe but keep the sour cream and parsley separately. Will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm chickpeas in a pan with a little oil then serve with sour cream and parsley.

Serving Suggestions

Lovely on its own.

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