Chickpea and Courgette Vegan Chilli Recipe
A veg-packed vegan chilli recipe with chickpeas, courgettes (zucchini) and red peppers that’s ready in less than 30 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 20 grams fresh coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 800 grams chopped tomatoes tinned
- 800 grams chickpeas tinned
- 400 grams borlotti beans tinned
- 1 courgette
- 1 red pepper
Instructions
- Finely chop your onion, garlic and the stalks of the coriander. Put in a large pan with the oil and cook over a medium heat for 2-3 minutes. Stir in the cinnamon and smoked paprika, then tip in the chopped tomatoes, chickpeas and borlotti beans.
- Chop the courgette and add this to the pan too. Bring to the boil, then simmer for 10 minutes.
- Finely chop the red pepper and coriander leaves and stir these into the chilli. Taste, and season with salt and pepper, and add more cinnamon and smoked paprika if it needs it too.
Video
Notes
- This recipe serves six when eaten with white rice. It freezes really well so pop any excess in the freezer for another time. Also a great batch cooking meal!
- Adding the red pepper right at the end means it keeps its texture and adds crunch to the chilli. If you would prefer it softer, just simmer the chilli for ten more minutes before serving.
- Get creative with your toppings - you could try vegan yoghurt, pickled jalepenos, avocado, crumbled tortilla chips.
