Name: Chickpea Chili
Yield: Yield: 8 servings.
Ingredients: 1 can (19 oz/540 mL) chickpeas, drained and rinsed; 1 large onion, cut in chunks; 1 cup tomato sauce (salt-free or regular) (or 2 tomatoes, chopped); 1 Tbsp honey or sugar; 3 cloves garlic; salt and freshly ground black pepper to taste; 1 can (5½ oz/156 mL) tomato paste (salt-free or regular); 2 cups mushrooms; 2 Tbsp olive oil; 1 bay leaf; ½ lb (250 g) eggplant, cut in long strips (e.g., Asian eggplant); ½ tsp each dried basil, dried oregano and chili powder; 1 red bell pepper, quartered; ½ cup bulgur or couscous; 2 medium carrots; 3 cups water

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

With the help of your processor, you can prepare this tasty, versatile chili in minutes. Serve as a side dish or vegetarian main dish over rice, polenta or pasta.

Ingredients

3 cloves garlic
1 large onion, cut in chunks
2 Tbsp ol

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onion and chop coarsely, using quick on/off pulses. Heat oil in 5-quart saucepan. Add garlic and onion; sauté on medium heat until soft, about 5 minutes.

Slicer: Slice bell pepper, mushrooms and eggplant, using medium pressure. Add to saucepan and sauté 6 or 7 minutes longer, unt