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Vegetable-chickpea chili with almonds | wefacecook.com Vegetable-chickpea chili with almonds | wefacecook.com
Recipe

VEGETABLE-CHICKPEA CHILI WITH ALMONDS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 1 large red onion, finely chopped
  • Kosher salt
  • 1 to 2 Tbs. hot paprika
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 28-oz. can whole peeled tomatoes
  • 2 15-oz. cans chickpeas, drained and rinsed
  • 2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
  • 1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
  • 1 medium jalapeño, thinly sliced crosswise into rounds
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup small basil leaves
  • 6 scallions (white and light-green parts only), thinly sliced; more for garnish
  • Sour cream, for serving (optional)

Preparation

  • Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

    While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

    Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
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