Spicy Chickpea & Greens Chili

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You guys know I LOVE a solid meal prep recipe, and especially those in ‘one pot wonder’ style – and you also probably know by now that I LOVE chickpeas. I think they’re such a versatile ingredient – I’ve used them for homemade hummus, snack bars, as a crunchy roasted snack, and of course, in meal prep recipes like these. This chili is a mix of my faovurite spices, with a boat-load of greens in there – I made it in a flash one Sunday evening after a hectic weekend, and knew it was a keeper! I’ve added a block of smoked tofu to my recipe for an extra dose of protein, but you could leave it out or sub another tin of beans or chickpeas if you wanted, or make it meaty with the addition of a lean white meat like chicken or turkey breast! Now – ready, steady, cook!

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Recipe (Serves 5)

Ingredients

  • 1 tbsp extra virgin olive oil (for cooking)
  • A pinch of cayenne pepper
  • 1/4 tsp mild chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp cacao powder
  • 1 400g tin of chickpeas
  • 1 400ml tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove
  • 1 red onion, peeled and chopped
  • 1 green bell pepper, de-seeded and chopped into 1 inch chunks
  • 1 small tin of sweet corn
  • 2 stalks of celery, washed and sliced
  • 2 medium carrots, peeled, sliced into coins and coins halved
  • 2 handfuls of washed spinach leaves
  • Optional: 1 300g block of smoked or other tofu

Method

  1. Chop up your veggies and garlic and set aside in small bowls.
  2. Set a pot on a medium heat and add the olive oil. Add the garlic and red onion, and sweat the onions for 3-4 minutes.
  3. Add the spices and cook for another 3-4 minutes until the onions are coated.
  4. Add the rest of your veggies (except the spinach), sweet corn and the chickpeas. Add the tofu at this stage too if you’re going for it!
  5. Give the mix a good stir, and then add your chopped tomatoes, tomato puree, balsamic vinegar and soy sauce. Add about 300ml of water also – I usually rinse the chopped tomatoes tin with water, swirl it and add that so you get all the juices!
  6. Season with a twist of black pepper, and stir everything up.
  7. Bring to the boil, and then turn the heat down to a simmer for approximately 20 minutes. When the chili is nearly done, add the spinach and allow it to wilt in.
  8. You’re good to go! I love to serve this with a roasted sweet potato, topped with a dollop of yoghurt or soured cream.

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Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook.

Ciara 🙂 x

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