Chickpea Chili on Baked Potatoes

Chickpea Chili on Baked Potatoes

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Category: Main
Cuisine: Vegan

These potatos are quick and easy, warming on cold evenings and great for lunches for the kids. This simple meal is loaded with goodness. From Forks over Knives

Ingredients

  • 1 cup dried chickpeas, soaked and drained (or canned if you do not want to cook them)
  • 4 large potatoes, scrubbed
  • 4 cups diced tomatoes
  • 2 cups diced red capsicum
  • 8 ounces button mushrooms, trimmed and diced (about 2 cups)
  • 1 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1½ cups diced celery
  • 1 cup finely chopped green capsicum
  • 1 cup fresh or frozen corn
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon chilli powder or to taste
  • ¼ cup finely chopped fresh cilantro, divided
  • Sea salt, to taste

Instructions

  1. Place the soaked (soak over night) and drained chickpeas in a medium pressure cooker or saucepan and add 3 cups water. (you can use canned chick peas to save time)
  2. Turn on pressure cooker or if using a pot bring water to a boil over high heat, Reduce the heat to medium and simmer, partially covered, until they are tender to the bite but not falling apart, 30 to 45 minutes. Once soft, drain and set aside.
  3. Preheat the oven to 220°.
  4. Use a fork to poke holes in the potatoes in several places.
  5. Place them on a baking sheet and bake until a fork goes through to the center easily, 40 to 60 minutes.
  6. Meanwhile, in a large saucepan, place onion, garlic cook for 10 to 20 mins, or until translucent
  7. Add cumin, and oregano, cook until fragrant, add mushrooms, cook until juices come out of mushrooms, then add the tomatoes, red bell pepper, cook lightly.
  8. Simmer for 10 min the juices from the onion and tomatoes will be enough to keep the sauce from burning, or add a small amount of water if need to stop sticking.
  9. Transfer the sauce to a blender or food processor and blend until smooth. Set aside.
  10. To the same saucepan, add 3 cups water.
  11. Add the reserved cooked chickpeas, the celery, green capsicum, and corn.
  12. Bring to a boil over high heat.
  13. Add the reserved tomato sauce, vinegar, lemon juice, paprika, chili powder, half of the cilantro, and salt to taste.
  14. Cook until the vegetables are tender and the chilli thickens, 15 to 20 minutes.
  15. Use a sharp knife to cut down the length of each potato and spread them open.
  16. Pour a good helping of the chilli over each potato.
  17. Garnish with cilantro and serve hot.

 
 

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