Vegan Chili Stewed Chickpeas


  • 15.5 oz can chickpeas, drained and rinsed
  • 3 teaspoons chili powder
  • 3 teaspoons cumin
  • 1 teaspoon garlic powder
  • 11 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)


  1. 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
  2. In a large skillet over medium high heat, add 1 teaspoon of coconut oil
  3. When hot, add your seasoned chickpeas
  4. Cook for about 5-10 minutes, until the chickpeas have had a chance to sear
  5. Remove to a plate
  6. Add your remaining 1 teaspoon of coconut oil into the same skillet
  7. Add your onions and garlic and cook until softened
  8. 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
  9. Add your chickpeas and veggie stock – stir to combine
  10. Bring to a boil and reduce to simmer – simmer for 15 minutes
  11. Meanwhile, cook whatever grain you are using
  12. 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)