[California Vegetable and Chickpea Chili]
Source: Epicurious.com - October 1997
Try baking the tomatoes (cut in half - olive oil - bake 400º - 1 hr. - cool slightly process until slightly chunky in food processor)
Ingredients
- ¼ cup vegetable oil
- 1 medium-size onions, chopped
- 1 celery rib, chopped
- 1 small bell pepper, seeded and chopped
- 1 garlic clove, minced
- 1 medium-size squash, chopped
- Cauliflower florets
- 1 796 ml Chickpeas (28 oz), drained
- 1 Tbs chopped fresh cilantro
- 1 Tbs chili powder
- ½ Tbs chopped fresh oregano, or 1/2 tsp dried
- ½ Tbs chopped fresh basil , or 1/2 tsp dried
- ½ Tsp ground cumin
- Salt and pepper to taste
- Cayenne pepper to taste
- 3 Large Ripe Tomatoes, chopped
- ¾ cups tomato juice
Directions
1. In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. |
2. Add the squash and cook, stirring, 3 minutes longer to soften. |
3. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick. |
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