Chili chickpeas

• 2 tablespoons olive oil
• ½ of a large white onion (about 1.5 cups chopped)
• 2 cloves garlic, minced
• 1 green pepper, diced
• 1 14-oz. can of diced fire roasted tomatoes
• 14 oz. water
• 14 oz. can black beans, drained and rinsed
• 14 oz. can chickpeas, drained and rinsed
• 1 cup frozen corn
• juice from ½ of a lime
• salt & pepper

Serve with:

• extra lime slices
• chopped green onion
• sliced avocado with coarse sea salt
• jalapeño or serrano peppers (skip if you’re sensitive to spice)
• tortillas, on the side

Instructions

Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and green pepper. Stir and cook until soft (about 5-8 minutes). Turn the heat down if the garlic starts to burn.

Add the canned tomatoes (and their juices), then fill the can with water and add it to the pot. Stir, then add the black beans, chickpeas, corn and season generously with more salt and pepper. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.

Add a squeeze of lime, then taste and adjust seasonings adding more salt, pepper and lime to taste. For more spice/depth, add more adobo sauce to taste (watch it, it can get spicy quickly).

Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.