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Chickpea Chili

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                Submitted by Mildred Bartsch, Voltaire, ND - 2007 5th Annul 1s Place NPGA Pulse Cook-off Winner

1-2 Tbsp E.V. Olive Oil                                 
1 – 15 oz can chickpeas with liquid
 1 clove garlic, chopped                                     
1 – 2 cups cooked chicken, seasoned with salt, pepper and onion
3-4 green onions, chopped                                                  
¼ bunch fresh cilantro, chopped (or 1 tsp dried cilantro)                 
1-2 cups Tomatillo Salsa (Green/Mild)
1 – 15 oz jar Nopalitos, drained and rinsed (optional)
1 – 2 cups vegetable or chicken broth 

Sauté the first four ingredients over medium heat until heated through and scallions are softened,
3 to 4 minutes.
Add the next five ingredients; simmer 20-30 minutes until flavors are well blended. The entire mixture can be simmered in a slow cooker for 3-4 hours. Extra spices may be added to suit taste. Add broth or liquid as necessary for consistency desired.
Serve with grated cheese and/or sour cream. Can be served with tortilla chips, like a dip.