10-Minute Chickpea Chilli Sin Carne Recipe

• 2 Cans of Mutti Finely Chopped Tomatoes (Polpa),
• 2 Cans of organic chickpeas,
• 4 Tbsp extra virgin olive oil,
• 2 Yellow onions, diced,
• 5 Cloves of fresh garlic, minced, (which isn’t a traditional chilli ingredient, but, I’m Italian so let me have this one)

Two in-house essentials

• 2 cups water,
• Spice blend (½ tsp salt, ½ tsp pepper, 2 tbsp chilli powder, 2 tbsp ground cumin, 2 tsp paprika).

Directions:

1. In a large deep skillet, either metal or cast iron, bring your olive oil to a sizzle over medium heat. When ready, add your minced garlic and stir gently with wooden spoon not to let the garlic stick and/or burn.
2. After the garlic has turned slightly brown, add your diced onions and mix well, lifting any pieces of garlic from the bottom of the skillet. Keep on medium heat and continue to stir regularly for about 2 minutes or until onions begin to appear translucent.
3. Next add your chickpeas and spice blend to the pot and mix thoroughly so that the spices cover all the ingredients.
4. After about a minute or so, add your 2 cans of Mutti Finely Chopped Tomatoes (Polpa). Stir thoroughly, and add your 2 cups of water.
5. Increase heat to medium-high, and let sit on a rolling boil for about 4 minutes. Reduce heat and let sit, then serve.
6. How easy is that? 10 minutes, 5 ingredients, and no fuss whatsoever. After my heartmate and I tried the recipe, we both agreed that using kidney beans, red beans, or lentils instead of chickpeas might help achieve that traditional chilli flavour but we equally liked the chickpeas. I always have cans of chickpeas in the pantry anyway, so this was a no brainer.
7. Another pro-tip would be to substitute the 2 cups of water for low-sodium vegetable broth. This would help pull out some of the flavours of the other ingredients. But again, because the challenge was the use five ingredients or less, water worked perfectly as a substitute!