A bowl of Chili with an Indian twist? The stuff of summer dinners, paired with whole-wheat flat tortillas, and a simple salad. Trust me, you’re not going to need anything else.
The humble chickpea is what I use in this recipe. I know that red kidney beans are used in making chili traditionally. But I decided to switch to chickpeas instead. Alright, I’ll be honest – I was out of said beans, and only had a can of chickpeas in my pantry. But hey, necessity is the mother of invention, they say!
There was another trick that I tried with this super bowl of chili. I used chicken mince to make it heartier. And tastier. Garnished with lime and some sliced onion, the dish is mouth-watering. So here’s how to make this simple dish:
I drained and washed up the chickpeas. Then left them to fend for themselves while I turned my attention to the chicken mince. In a bowl, I placed the mince, adding sliced onions, ginger paste, grated garlic, salt, chilli powder, cumin powder and sliced green chillies.
Into the wok, with two teaspoons of oil, the mince sails in confidently. It does its thing. All you have to do is move it around for a bit till it is cooked. Which happens in three minutes max. Keep the cooked mince aside and root around for a nice big tomato and half a red onion.
The wok comes into play again with the sliced onion and tomato in a bit of oil. Sauté with vigour while turning the heat to medium-low. Add up to 2 teaspoons of ginger paste, 1 teaspoon each of cumin powder & coriander powder, a sprinkling of brown sugar, and salt to taste. Allow the spices to meld into each other. You’ll see the oil richly glistening, signalling that it’s time to add the canned chickpeas. Fold them in and ensure that all the peas are coated with this heavenly mixture.
Heat up some water to put into the wok, add the mince as well, and cover up this baby. Within three minutes, you’ll have a bubbling stew that smells wonderful.
Enjoy your meal!