Potato And Chickpea Chili Recipes

CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
• Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
• Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
• Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
• Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
• Enjoy!

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

SWEET POTATO CHICKPEA CHILI

Steps:

• Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes.
• Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker; season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin.
• Cover and cook on Low until flavors combine, 8 to 9 hours.

CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
• Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
• Enjoy!

CHICKEN AND SWEET POTATO CHILI

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
• Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
• Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

PORK AND CHICKPEA CHILI

Steps:

• Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
• Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
• Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
• Serve over rice; garnish with radishes and cilantro.

POTATO AND CHICKPEA CHILI

Steps:

• In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes.
• Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender.
• Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender.
• Let stand, covered for 3 minutes before serving.