Doesn't the thought of a bean chili with tortilla chips and creamy guacomole get your taste buds going? They are such a wonderful combination together....the amazing flavours of cumin, paprika & corinader in the chili, the guacomole full of fresh lime, fresh coriander & crunchy red onion and the crispy tortilla chips made from chickpea flour.
Key to healthy eating is preparation, and I like to, time permitting make the evening meal in the morning ready for later. This is perfect for making ahead. It keps so well in the fridge & while its warming up you can rustle up a delicious green salad to have with it.
1 onion chopped.
2 Cloves of garlic finely chopped.
2 Tablespoons of olive oil.
2 Teaspoons of ground cumin.
2 Teaspoons of ground coriander.
1 to 2 Fresh chillis chopped.
1 x 400g tinned chopped tomatoes.
1 Teaspoon paprika.
2 Tablespoons tomato puree.
1 Teaspoon tahini.
1 x 400g Tin blackbeans drained and rinsed.
1 x 200g Tin chickpeas drained and rinsed.
1 x 300g Tin pinto beans drained and rinsed.
Himalayan rock salt & freshly ground black pepper.
Chilli flakes optional.
100g Gram flour
1/2 Tablespoon coconut oil.
1/2 Teaspoon baking powder.
1/2 Teaspoon paparika.
Himalayan rock salt & freshly ground bllack pepper.
Coconut oil for rolling and cooking.
1/8 Cup water.
1 Soft ripe avocado.
1 Small red onion finely chopped.
1 Medium tomato finely chopped.
Juice of one lime.
Small handful of fresh coriander inc stalks chopped.
Himalayan rock salt and black pepper.
1 Tablespoon extra virgin olive oil.
Gently fry the onion, fresh chilli and garlic in the olive oil in a large pan till soft. Stir in the cumin, coriander & paprika and continue to cook gently for a minute or so. Then stir in the tomato puree & continue to cook gently for another minute stirring. Add the tinned tomatoes and stir through, bring to the boil, reduce heat, place lid on and simmer gently for about 10 minutes. Stir in the beans and warm them through gently stirring. At this point add the chilli flakes if you want to, to your preferred taste. Stir through the tahini, then season to taste with the salt and black pepper.
Mix all the ingredients except the water together in a mixing bowl. Gradually stir in the water using a fork. Do it slowly as you might find you don't need all the water. Then use your hands to form a dough with it. Roll out on a lightly oiled surface till thin using the coconut oil. Cut into triangles using a knife. Meanwhile heat some coconut oil in a frying pan so the pan is covered in oil, usually about a couple of teaspoons of oil. When its hot, using a knife or pallette knife ease the triangles off the surface and fry in the oil, a few at a time. They cook quickly if your oils hot enough, turn them when lightly browned and cook on the other side. Put on a wire rack to cool. Do this with the remaining ones adding more oil if necessary.
Peel and destone the avocado then put in a bowl and mash it with either a fork or masher till soft and creamy. Stir in the other ingredients seasoning to taste. Pop in the fridge to cool before serving for 10 minutes or so.
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