Gluten Free Chickpea Chili
Updated: Aug 22, 2021
A hearty, satisfying, nutritious, protein-filled chili full of flavor.
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I had leftover chickpeas in the fridge from the Gluten Free Falafel And Hummus so Gluten Free Chickpea Chili it is. (They had been previously soaked 24 hours)
Fill a pot with cold water and bring to a boil. Add chickpeas. Allow to cook approximately 5 minutes. (watch video above)
Start chopping the vegetables as the chickpeas are boiling. Once the chickpeas are done, tend to them, then go back to your vegetables. (watch video)
Drain chickpeas and rinse with cold water to stop the cooking process. Pour into a bowl. Coat chickpeas with Tapioca flour and stir gently. Pour into another bowl and coat with gluten free flour, stirring gently until everything is evenly coated. You need to switch bowls or the flour will stick. (watch video)
Coat a frying pan with about 1 1/2 inches of olive oil and allow to heat until hot. Test with one chickpea. If it sizzles, the oil is ready. Place spoonfuls of chickpeas into the hot oil and cook until just brown. Stir gently and remove into a strainer so oil drains. I put my strainer over a pot. (watch video)
BE CAREFUL - They say things happen in threes. After the last blood dripping casualty, (See The Casualties of Cooking) - warning, graphic, not for the queasy - now, I was almost left scarred and blinded. I'm afraid to cook for Easter. Will the stove blow up or my hair catch fire? (watch above video to see what happened. I could have cut it out, but, it's helpful to new and old cooks alike)
Take some of the oil from the frying pan when you are done frying the chickpeas and put it into the pot. Add in the vegetables. Stir and allow to cook down a bit. (see video)
Add salt and paprika. Stir well. Add fresh garlic, tomato paste and one can of diced tomatoes. Stir well. Cook until garlic is fragrant, don't let it brown, tomatoes are tender and vegetables are getting soft. (see video)
Pour in vegetable broth and add chopped parsley. Stir well and allow to simmer. Add about 2 tablespoons of mild salsa (make sure it's gluten free). (see video)
Drain and rinse a can of black beans and add to the pot. Stir well. Allow to simmer on low and stir fairly often. (see video)
While the chili is simmering, cook your rice according to package directions. About 3 minutes before rice is done cooking, add your chickpeas to the chili. Stir gently. If necessary, add about a cup, maybe two, of water if adding the floured chickpeas made the dish too dry. (see video)
Serve over rice. Top with a spoonful of salsa. You can also add sour cream, avocado or both. I don't care for either. (see video)
Chickpeas (soaked 24 hours) Mine were soaked for my Falafel recipe and refrigerated.
Onion (I used red and yellow simply because it's what I had on hand)
Garlic cloves, chopped
Gluten free Vegetable broth
Mild Salsa (gluten free) You can use any salsa you like. I don't like too hot.
White rice (or rice of your choice)
Sour cream (optional topping)
Avocado (optional topping)
This is what my kitchen looked like after the "incident" (see video to see what happened). What a mess.
I cleaned it up. Not happily.