3 February 2022
This time round on KCC we’re going for a chickpea, aka chana, chilli that includes a slab of dark chocolate to balance out the acidity of the tomato sauce – a combination that works surprisingly well.
We first came across the dark chocolate infused mole sauce many years ago in a Mexican restaurant in Barcelona. It’s been on the list of things to cook for a while and having received a selection of Green and Black’s chocolate that included an 85% cocoa bean bar there were no longer any excuses not to try it out.
We served our chickpea chilli with some pearl barley – it’s also good with brown rice, couscous, bulgur wheat or some flatbread to mop up the chocolate rich sauce. We also recommend washing it down with a margarita or two.
Ingredients (makes 3-4 servings)
- 300 g chickpeas (cooked)
- 150 g carrot
- 150 g onion
- 50 g red lentils
- 250 g tomatoes
- 20 g dark chocolate
- 25 ml olive oil
- 150 ml aquafaba (chick pea cooking water)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika (smoked if you can get it)
- 1 teaspoon chilli powder (or chilli flakes)
- 2 cm cinnamon stick
- 5 cloves
- 1 bunch fresh coriander
Method (Cooking time approx 45 minutes)
- Heat the olive oil in a heavy-based pan and add the cumin seeds. When the seeds start to pop add the diced onion. Stir fry for five minutes over a medium heat and then add the diced carrots. Cook for five more minutes and then reduce to a low heat. Add the chopped tomatoes and cook for another five minutes.
- Add the aquafaba, ground coriander seeds, cinnamon, cloves, paprika and chilli powder and stir well. When the mix starts to bubble, stir in the red lentils. Simmer the mixture and after 15 minutes add the cooked chick peas. Cook for another 10 minutes over a low heat and then add the dark chocolate.
- Serve with pearl barley or a grain of your choice and garnish the Chocolate Chilli Chana with fresh coriander. Take a slug of margarita and enjoy!