Moroccan Chili w/ Crispy Harissa Chickpeas
Method:
Heat the avocado oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes. Add the garlic and jalapeño and cook 1-2 minutes more. Stir in the fire roasted tomatoes, tomato paste, cashew butter, lemon juice, vegetable broth (4-6 cups to taste), two cans of chickpeas, ras el hanout, chili powder and salt. Reduce the heat to low, cover and simmer for 40 minutes. Meanwhile, preheat the oven to 425°F (220°C). Toss the remaining chickpeas with oil on a lined baking sheet, then add the harissa and salt and toss again. Bake for 20-25 minutes until they start to brown. Top the chili with crispy chickpeas, cilantro, yogurt and minced onion.
Ingredients:
- yellow onion 1 (pieces)
- avocado oil 2 (tbsp)
- garlic 5 (cloves)
- jalapeno 1 (pieces)
- tomato 440 (g)
- tomato paste 170 (g)
- cashew butter 3 (tbsp)
- lemon juice 1 (tbsp)
- vegetable stock 5 (cups)
- canned chickpeas 2 (can)
- ras el hanout 2 (tbsp)
- chili powder 2 (tbsp)
- salt 1 (tsp)
- canned chickpeas 1 (can)
- avocado oil 1 (tsp)
- harissa seasoning 1 (tsp)
- salt 1 (pinch)
- fresh cilantro 1 (pieces)
- yogurt 1 (pieces)
- yellow onion 1 (pieces)
