Charlie doesn’t like chickpeas and I love ’em. So, when he said he was just going to have blah blah for supper, I fixed this.
- can chickpeas (garbanzo beans)
- can diced tomatoes or tomatoes with green chilies
- chili powder
- herbs and spices to taste
Drain a can of chickpeas (garbanzo beans), reserving the liquid. Heat some oil in a skillet and sprinkle in as much chili powder and cumin as you like. Since Charlie wasn’t eating this, I put in more chili powder than he would have cared for. Turns out, it wasn’t enough. I don’t know what killed the burn, but this was NOT hot.
Meanwhile, to the reserved chickpea liquid, I added dried shallots and Penzeys Sicilian Salad Seasoning
(SICILIAN SALAD SEASONING IS NOT VEGAN. IF YOU WANT VEGAN, LEAVE THIS OUT!).
Add the drained chickpeas and cook, stirring frequently, for about 20 minutes. Add a little more oil and some flour. Continue cooking for about 5 minutes.
Add a can of diced tomatoes, juice and all. If I had had a can of Ro-Tel, I would have used that and it would have been perfect!
Add the reserved chickpea liquid and cook until all the liquid has thickened.
Serve with avocado slices and sprinkle with cheese (vegan cheese, if you like).
Guess what? Charlie tasted it and said it wasn’t bad! I spiced it up some more at the table and loved it!
I’m posting at Fatal Foodies today about a delish mushroom dish.
A WRITING PROMPT FROM ME TO YOU: It isn’t as hot as expected.