This vegan Ethiopian chickpea chili recipe is hearty, and filling. With a mix of chickpeas (garbanzo beans), beans, and sweet corn, this vegan African chilli is easy to make and bursting with flavours and nutrients.
Chickpeas (Garbanzo Beans)
Place the chickpeas in a glass bowl. Add enough water to cover the chickpeas, and then some. Leave to soak for at least 12 hours, preferably overnight.
To cook the chickpeas, drain the soaking liquid and place the chickpeas in a saucepan. Add 500ml of water to the chickpeas and cook on medium heat for 1.5 - 2 hours, or until the chickpeas are done.
When done, drain the chickpeas, reserving the liquid (aquafaba) for other uses, and set the chickpeas aside for this recipe.
Add the dried shiitake mushrooms to a bowl of boiling water. Leave to rehydrate for approximately 15 minutes. When sufficiently rehydrated, roughly chop the shiitake mushrooms and set aside.
Add the chopped sun-dried tomatoes, and all the spices (berbere spice, ground cumin, coriander and turmeric) and the dried oregano. Stir-fry for 5 minutes, stirring frequently.
Place a dutch oven on the medium heat setting on the stove. When hot, add 1 teaspoon of coconut oil. Then add the chopped onions, garlic and ginger and sauté for 3 - 4 minutes until the onions are soft and coloured.
Then add the tomato sauce, sugar, vegetable stock cube, red kidney beans sweet corn, re-hydrated shiitake mushrooms and the 150ml of water. Stir to mix all the ingredients, and taste and add salt/pepper to your liking. Then cover the pan, and allow to simmer on low heat for 60 minutes.
Remove from heat and allow to rest for a few minutes before serving.