Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

VEGETABLE-CHICKPEA CHILI WITH ALMONDS

Vegetable-chickpea chili with almonds - A recipe by Epicuriantime.com

serves 4 to 5

Ingredients

  • 3 Tbs. extra-virgin olive oil
    3 medium cloves garlic, minced
    1 large red onion, finely chopped
    Kosher salt
    1 to 2 Tbs. hot paprika
    1 Tbs. chili powder
    1 Tbs. ground cumin
    1 28-oz. can whole peeled tomatoes
    2 15-oz. cans chickpeas, drained and rinsed
    2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
    1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
    1 medium jalapeño, thinly sliced crosswise into rounds
    1/2 cup sliced or slivered almonds
    1/4 cup small basil leaves
    6 scallions (white and light-green parts only), thinly sliced; more for garnish
    Sour cream, for serving (optional)

Preparation

  • Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

    While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

    Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
Have you tried the recipe?

Vegetable-chickpea chili with almonds

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!