Harissa Lentil & Chickpea Chili
This is a remix of my original chili recipe with such a deep, rich, spicy flavor because of the harissa. Scroll down to make this recipe as a stuffed sweet potato with melted gooey vegan cheeze.
1 onion, diced small
1 bell pepper red or green, diced small
3 celery stalks, diced small
3 garlic cloves, minced
2 large or 3 small carrots, diced small
3-4 cups black lentils, cooked
One 28-ounce can of chickpeas, drained (save the chickpea water for a aquafaba whip or as an egg substitute for baking)
Two 8-ounce cans of diced tomatoes
1-2 cup vegetable broth (add less for a thicker consistency)
3 ounces tomato paste (use half of a 6 ounce can, toss the extra in a zip lock and freeze it for later)
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 teaspoon oregano
2-4 tablespoons harissa (use less if you don't like spicy)
1/2 bunch cilantro (rough chopped)
Pink Himalayan salt to taste
Optional toppings: vegan Sour cream, chipotle Bitch'n Sauce, vegan shredded cheeze, avocado, cilantro, green onions, diced tomatoes, and whatever your creative heart desires.
Saute onion, bell pepper, celery, and carrots using 1/4 cup of water to saute them as a no-oil recipe. Add garlic and saute for 30 seconds, then add can of diced tomatoes, chickpeas, lentils, vegetable broth, and all spices. Add cilantro. Check seasoning and add salt if needed. Add more harissa if you like more of a kick. Simmer for 30-45 mins to allow the flavors to develop.
***Serve as a chili or ladle some over a baked sweet potato and sprinkle shredded vegan cheeze on top, then broil for 2-4 minutes to melt the cheeze. (below)
