This easy spicy vegan chickpea chilli comes together in about 30 minutes but tastes like you've been cooking all day. Keep it vegan or use Sabra Greek Yogurt Dip as a creamy garnish for a vegetarian version.
2teaspoonschipotle powder(or your favorite chile powder/chilli powder)
1teaspooncumin
½teaspoonkosher salt, or to taste
2 15.5ozcans chickpeas, drained
½cupSabra Chipotle Hummus(you could sub Classic Hummus, Jalapeno Hummus, Supremely Spicy Hummus or Garlic Hummus depending on how hot--or not--you like things)
1cupSabra Homestyle Salsa(I used Medium, but you could sub hot or mild, again depending on how hot you like things)
¾cupwater or vegetable broth
2-3Tablespoonschopped cilantro(optional)
about 12 tortilla chips, finely crushed
For the Optional Garnish
Sabra Homestyle Salsa
Sabra Greek Yogurt Dip(I used Farmer's Ranch--leave off to keep it vegan)
chopped cilantro
Instructions
Heat the oil in a heavy-bottomed saucepan.
Add the onion, poblanos, jalapeno, spices and salt. Saute for 5 minutes or so, until the vegetables soften.
Add the hummus and cook and stir another minute.
Add the chickpeas, salsa and water/broth and simmer for 10-15 minutes, until the sauce has thickened up.
Stir in the crushed tortilla chips to thicken even more followed by the optional cilantro.
Garnish as desired with the salsa, Sabra Greek Yogurt Dip and Cilantro.