Chickpea Chili with spicy cilantro cream

I’ve made variations on this chickpea chili from scratch and I’ve made it using canned chickpeas and tomatoes because sometimes dinner needs to come together in less than thirty minutes. But with a few additions, like the spicy cilantro cream, that add flavor and complexity the sum seems greater than the parts. 

Remember last weeks roasted onions? They’re back for thickness and a subtle sweetness and as always just their onion goodness. Vegetable or chicken stock could be added instead if you just want this now.

If you don’t want to mess with the food processor you can make a rough chop version of the cilantro cream or eliminate the cilantro and just do the cream. Or do like I do and justify the use of the food processor by making more than you need and then having a deliciously spicy cilantro cream ready to use on breakfast sandwiches or tacos.

spice warning (imagine now a siren whooping and a red light flashing)!

as written this is not a mild mannered chili, it slaps first and asks questions later. If you want a tamer chili cut down on the spices and eliminate the jalapeño from the cilantro cream (or just use the tip)

Chickpea Chili with spicy cilantro cream

Chickpea Chili with spicy cilantro cream

a quick and flavorful spicy chili made with canned chickpeas and topped with a spicy homemade cilantro cream

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Gluten free, Soup

Cuisine Vegetarian

Servings 4 bowls

Ingredients

  

1x2x3x

for the chili

• 1 14 ounce can of chickpeas garbanzo beans drained
• 1 14 ounce can fire roasted chopped tomatoes
• 1 cup roasted onion cream or sub 3/4 cup vegetable broth
• 1-2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground garlic

for the cilantro cream

• 1 cup yogurt or sour cream or labneh or a combination of all
• 1 bunch about 1 1/2 cups loosely packed unchopped cilantro
• 1 small jalapeño seeds and pith removed
• 1-2 cloves fresh garlic
• 1/2-1 teaspoon lime juice
• salt to taste
• small glug of olive oil

Instructions

 

for the chili

• combine all the ingredients in a medium sauce pan and simmer over medium heat for ten-fifteen minutes to allow the flavors to meld

while the chili simmers make the cilantro cream

• roughly chop the cilantro, garlic, and jalapeño
• add the garlic and pepper to the bowl of a food processor and pulse to mince
• then add the cilantro lime and glug of olive oil and puree until mostly smooth
• push down the ingredients and add the yogurt or sour cream and process until it reaches your desired consistency
• garnish the chili with the cilantro cream and serve

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