Description
A creamy and delicious departure from traditional chili, featuring chickpeas, coconut milk, and vibrant vegetables.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cup diced vegetables (e.g., bell peppers, carrots, zucchini)
- 1 can coconut milk
- 2 cups vegetable broth
- 1 cup salsa verde
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the chopped onion and minced garlic over medium heat until softened.
- Add the diced vegetables and cook for a few more minutes.
- Stir in the chickpeas, coconut milk, vegetable broth, salsa verde, cumin, and chili powder.
- Bring the mixture to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For added depth, toast the spices before adding the other ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Stovetop
- Cuisine: fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg