Indian-Spiced Chickpea-Potato Chili


Indian-Spiced Chickpea-Potato Chili
Serves 4
This recipe, adapted from Robin Robertson's "Fresh From the Vegan Slow Cooker," is a great way to enjoy a different take on a warming chili in the deep winter. Potatoes and chickpeas mingle with spices such as cumin, ginger, coriander, and curry to create a hearty and flavorful dish. Put this on in the morning before work and come home to a fragrant and delicious meal! Feel free to substitute the vegan yogurt with plain dairy yogurt or a thick coconut milk.
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Ingredients
  1. 2 tsps olive oil (optional)
  2. 1 large yellow onion, minced
  3. 3 garlic cloves, minced
  4. 2 tsps grated fresh ginger
  5. 1 tbsp good quality curry powder
  6. 1 1/2 tsps coriander
  7. 1 1/2 tsps cumin
  8. 1/4 tsp cayenne powder
  9. 2 Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  10. 1 (14.5-ounce) can crushed tomatoes
  11. 1 (4-ounce) can (hot or mild) minced green chiles, drained
  12. 3 (15-ounce) cans chickpeas, rinsed and drained
  13. 1 cup water
  14. Salt to taste
  15. 3/4 cup thawed frozen baby green peas
  16. 1/2 cup plain vegan yogurt
  17. 1/3 cup minced fresh cilantro leaves
Instructions
  1. 1. For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer. Stir in the curry power, coriander, cumin, and cayenne. Alternatively omit the oil and saute these ingredients in a few tbsps of water for an oil free version.
  2. 2. Transfer the onion mixture to the slow cooker. Add the potatoes, tomatoes, chiles, chickpeas, and water. Season with salt, cover and cook on Low for 6 to 8 hours.
  3. 3. About 15 minutes before you're ready to serve, stir in the peas.
  4. 4. Just before serving stir the yogurt (or coconut milk) and the cilantro into the chili, then taste and adjust the seasonings, if needed. Serve hot.
Adapted from "Fresh from the Vegan Slow Cooker" by Robin Robertson
Adapted from "Fresh from the Vegan Slow Cooker" by Robin Robertson
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