Project Description

chickpea stew

By Merry Graham

Recipe Ingredients:

  • 3 1/2 cups cooked garbanzo beans

  • 1 pound ground chicken

  • 9 ounces ground chorizo, pork, beef, chicken, or soy

  • 1 cup chopped red or yellow bell pepper

  • 1 cup chopped celery

  • 1 bunch green onions (about five), chopped, reserve some greens for topping

  • 1 cup loosely packed cilantro, divided

  • 1 tablespoon mild chili spice blend

  • 2 teaspoons each ground cumin and granulated garlic

  • 1 teaspoon each smoked paprika and coriander

  • 1 (28 oz) fire-roasted diced tomatoes

  • 2 cups chicken broth

  • Lime and salt to taste

Instructions

In a pressure cooker, Instant Pot, or pot of choice, brown chicken and chorizo over medium heat for about 8 minutes. Add bell pepper, celery, onions, 1/2 cup chopped cilantro, and spices; stir and cook one minute. Add tomatoes and chicken broth; stir well. Cover, seal, and cook on high pressure for 12 minutes. Instant Pot: 10 minutes. Crock Pot: 2-3 hours on high, 4-6 hours on low.

Release the steam and remove the lid. If the chili seems too thin, add one tablespoon of corn meal and stir until thickened. If chili is too thick, stir in additional chicken broth. Taste and add salt and a squeeze of lime juice to taste.

Serving suggestions:

Appetizer: Serve in ramekins or mini bowls with lots of tortilla scoop chips.

Toppings: Sprinkle with cheddar cheese, cilantro leaves, and green onions. Drizzle with sour cream or mexican crema.

Optional toppings: chopped black olives or green olives, freshly chopped tomatoes, canned fried onions, chopped pepperoncini or pickled jalapeños.

Optional Garnishes:

Tortilla scoops if served as appetizer

Mexican crema or sour cream

Grated cheddar or pepper jack cheese

Cilantro, green onion