Warm Chickpeas with Toasted Sorghum and Avocado
Serves: 4
Nutrition Facts Per Serving, without avocado: calories, g fat, g carbohydrate, g protein, g fiber, mg sodium, 0 g saturated fat
  • 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
  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.
Recipe by Nutrition Twins at https://nutritiontwins.com/warm-chickpeas-toasted-sorghum-avocado/