Harissa Chicken and Chickpea Chili
Posted on September 05 2016
This is one of my chilly weather go-to dinners. It helps that it is also super easy and a one pot meal that can feed you for several days. Once again, I reach for my favorite flavor boosters, Harissa. This chili definitely has some bite. Harissa has heat as well as the heat from the jalapeño. If you like a milder chili you can omit the jalapeño.
1 red onion
3 cloves of garlic
1 pound of ground chicken
3 tablespoons of Harissa paste
2 cans of chickpeas (28 ounces), rinsed and drained
2 cans of fire roasted tomatoes (28 ounces)
Optional toppings: tortilla chips, yoghurt or sour cream, roasted corn, jalapeño slices, radishes, cilantro, avocado, lime wedges
Saute onions, jalapeños, garlic in olive oil. Add in the ground chicken and heat until fully cooked. Add the Harissa paste into the chicken mixture and the garbanzo beans. Mix everything so the Harissa coats the chicken mixture and garbanzo beans. Add the fire roasted tomatoes and a little water if you want more of a soup than a thick stew. Season with salt and pepper.Simmer for 30 minutes or more. Spoon the chili into bowls and add desired toppings.
For this particular evening I added lime yoghurt, which I add lime zest and lime juice to plain yoghurt, grilled corn, and tortilla chips.