Vegan Chili Stewed Chickpeas
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- 15.5 oz can chickpeas, drained and rinsed
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon garlic powder
- 1 – 1 1/2 teaspoons salt
- 2 teaspoons coconut oil
- 1 small onion, diced
- 2 cloves garlic, finely minced
- 15 oz can crushed tomatoes
- 4.5 oz can green chilis (not drained)
- 1 teaspoon cocoa powder
- 1/2 cup stock (veggie, chicken, beef, whatever you have – make sure you use veggie stock if you are keeping this vegan)
- Some type of grain for serving (brown rice, quinoa, etc…we used quick cooking brown rice) – you’ll need about 2 cups cooked.
- Optional (but highly recommended) toppings:
- Avocado
- Greek yogurt (don’t use if vegan)
- Add your rinsed, drained chickpeas to a medium bowl, and add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and a little black pepper. Stir to combine until all the chickpeas are evenly coated in seasoning
- In a large skillet over medium high heat, add 1 teaspoon of coconut oil
- When hot, add your seasoned chickpeas
- Cook for about 5-10 minutes, until the chickpeas have had a chance to sear
- Remove to a plate
- Add your remaining 1 teaspoon of coconut oil into the same skillet
- Add your onions and garlic and cook until softened
- Once softened, add your can of crushed tomatoes, your can of green chilis, and the remaining 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1/2 to 1 teaspoon of salt (to taste). Stir in your cocoa powder and stir to combine. Let this cook for a few minutes
- Add your chickpeas and veggie stock – stir to combine
- Bring to a boil and reduce to simmer – simmer for 15 minutes
- Meanwhile, cook whatever grain you are using
- To serve, add about 1/2 cup of grain to the bottom of a bowl, top it with about 1 cup of stewed chickpeas, and add any optional toppings you desire (avocado/Greek yogurt)