Warm Chickpeas with Toasted Sorghum and Avocado

  December 29, 2015  |    Blog>Recipes

This was one of those meals I (Lyssie)  just wanted to make in a hurry and had no idea that I would be stumbling upon what would be one of my new favorite go-to meals…

Comfort food you can really sink your teeth in—finally! And good for your waistline!

(Psst…No sorghum in the house? Just use quinoa! 🙂 )

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As you can imagine, I was completely excited and called Tammy and told her to forget about making her turkey chili that night for the girls (aka her twin daughters. We either call her twins “the girls” like our mom called us, or “The New Twins on the Block”).  And I knew they would love it!   The texture has a nice chewy “pop” to it and it’s flavorful and satiating.  I’m in love! 😉

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Psst…if you want more comfort foods done right and light ;), we’ve tried to pack this site with them! Give one of these comfort “snack foods a whirl:

Smoked Paprika Chips

Guilt-free Kale Chips

Spicy Carrot Fries, and our Skinny Zucchini Fries… And now these yummy full-on meal!

 

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Without further adieu, please welcome…

 

Warm Chickpeas with Toasted Sorghum and Avocado

We suggest serving this scrumptious Meatless Monday meal with a large salad or steamed broccoli — or any of your favorite veggies. We love it with our Caramelized Cauliflower.

Serves 4

Ingredients
½ tablespoon olive oil
¼ teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
3/4 cup pearled sorghum (can use quinoa instead)
1, 13.4 ounce can chickpeas, organic
14 ounce can diced tomatoes (we used fire roasted but not necessary)
1 avocado, garnish
Pepper, fresh cracked
Salt, optional

 

Directions
1. In a medium pan, heat olive oil over low heat and add turmeric, cumin and chili powder. Stir for 30 seconds until fragrant.
2. Add sorghum, tomatoes, chickpeas (not drained) and 1-1/3 cup of water to the pot. Season with pepper and salt, if using.
3. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 35 minutes, stirring occasionally, until sorghum is cooked. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.
Nutrition Facts Per Serving, without avocado: calories, g fat, g carbohydrate, g protein, g fiber, mg sodium, 0 g saturated fat

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Warm Chickpeas with Toasted Sorghum and Avocado
 
Nutrition Facts Per Serving, without avocado: calories, g fat, g carbohydrate, g protein, g fiber, mg sodium, 0 g saturated fat
Author:
Serves: 4
Ingredients
  • ½ tablespoon olive oil
  • ¼ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¾ cup pearled sorghum
  • 1, 13.4 ounce can chickpeas, organic
  • 14 ounce can diced tomatoes (we used fire roasted but not necessary)
  • 1 avocado, garnish
  • Pepper, fresh cracked
  • Salt, optional
Instructions
  1. In a medium pan, heat olive oil over low heat and add turmeric, cumin and chili powder. Stir for 30 seconds until fragrant.
  2. Add sorghum, tomatoes, chickpeas (not drained) and 1-1/3 cup of water to the pot. Season with pepper and salt, if using.
  3. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 35 minutes, stirring occasionally, until sorghum is cooked. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.

Vegan Chili Chickp Sorghum&Avocado

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