Cilli sin carne is a healthier alternative to a famous Mexican dish that is becoming increasingly popular. A quick and easy dinner idea with health benefits!
500gboiled chickpeasorganic; defrost slightly if frozen
1glasswhite wine/water
1canchopped tomatoesorganic
1tspcayenne chilli pepper powder
1tspground black pepper
1tsppaprika
1tspcumin seeds
1tspdried oregano
1tspdried thyme
½tspturmeric
1tspsaltrock/sea
60-70gquinoa+ a large cup of water to boil
Instructions
Take the boiled chickpeas out of the freezer and allow them to thaw slightly.
In a pan, bring to boil a cup of water and add the quinoa. Reduce heat and simmer for 12 minutes. Turn the heat off, and allow the seeds to absorb the remaining water. When cooled, add a pinch of salt.
Meanwhile, pour the wine/water into a large pan over medium heat.
Chop the onion, carrots, garlic and pepper; add all to the boiling liquid.Add the chopped tomatoes and stir; bring to boil and reduce heating. Let simmer for ten minutes.
Rinse the kidney beans under cold water, drain and add to the pan.
Add the chickpeas and spices (except salt) and stir well; let simmer for another 5 minutes.When ready, turn the heat off and allow it to slightly cool before adding salt. Mix well so that the salt distributes equally.
Use quinoa as a side dish and serve warm.
Notes
I added some kale to this recipe because it needed to go. It brought more colour to the dish and was a tasty addition to the healthy ingredients.Cayenne chilli peppers are about ten times hotter than jalapeños. If too hot for your taste, consider substitutes. Enjoy with a glass of chilled white!
Keyword Chilli sin carne, Glute-free chilli sin carne, Healthy chilli sin carne, Vegan chilli sin carne