Chickpea Curry Chili, Pickled Red Onions, Smoked Paprika, Herbs, Naan Bread
Persons
4
Serving Size
1 Serving
Ingredients
- 1 recipe Chickpea Curry Chili (recipe below)
- 2 Tbsp pimento smoked paprika
- ½ cup Pickled Red Onions (recipe below)
- 1 bunch cilantro, picked
- 1 bunch basil, picked
- 4 naan breads, warmed
Chickpea Curry Chili
- 4 yellow bell peppers, small-diced
- 1 butternut squash, small-diced
- 1 cup Gills Red Onions, diced
- 8 cloves garlic, chopped
- 6 Tbsp curry powder
- 4 Tbsp ground coriander
- 4 Tbsp ras el hanout
- 1 qt vegetable stock
- 4 cans chickpeas, drained and rinsed
- ½ cup Wondra flour
- Salt and pepper, to taste
Pickled Red Onions
- 4 cups Gills Red Onions, diced
- 2 Tbsp salt
- ¼ cup sugar
- 2 cups red wine vinegar
- ¼ cup red beet juice
Instructions
- Warm the Chickpea Curry Chili in a pot until hot throughout.
- Place 10 to 16 ounces of chili in each bowl.
- Sprinkle the smoked paprika over it, and then place the Pickled Red Onions on top.
- Garnish with the cilantro and basil.
- Serve the warm naan bread on the side.
Chickpea Curry Chili
- In a large pot, sweat the yellow bell peppers, butternut squash and red onions until soft.
- Add in the chopped garlic and spices, and cook until aromatic.
- Add in the vegetable stock and drained chickpeas, and bring to a simmer.
- Cook this until all the vegetables are cooked and the broth has reduced a little.
- Sprinkle in the flour, and mix until combined.
- Continue to cook until the chili has thickened.
- Adjust the seasoning with the salt, pepper and curry powder.
- Reserve for plating.
Pickled Red Onions
- Season the diced red onions with salt and sugar, and let sit for 20 minutes.
- Pour in the vinegar and beet juice, and mix.
- Let sit for 1 day before using.
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