FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

CHICKPEA TURNIP CHILI

 

Meat Lover's Meatless Cookbook
by Kim O'Donnel

In the world of chili, ever notice how no one ever talks about chickpeas? It's too bad—and incomprehensible. These little balls of wonder deserve a shot at the next chili cook-off, y'all. Now about that turnip: Don't scoff. A slightly more bitter version of a potato, ye olde turnip is a refreshing change of pace that plays nicely with the melange of spices and cocoa. Should you remain unconvinced, by all means, go with the spud.
Kitchen Notes: Adjust the Chile pepper amounts as you see fit. Chili is a very personal creation, and you know your tolerance better than anyone else. This is killer served with a pot of pearl barley. Although preparing pearl barley is as simple as cooking a pot of rice, it does need a bit more time—about 45 minutes—so plan accordingly (in other words, get it on the stove before starting the chili).
Serves 6

INGREDIENTS

    • 1 medium-size turnip, washed, peeled and cut into 1/2-inch cubes (about 2 cups)
    • 3 tablespoons vegetable oil
    • 1 medium-size onion, diced
    • 3 stalks celery, cut into 1/2-inch slices
    • 1 medium-size carrot, peeled and diced
    • 1 (2 x 1-inch) hunk fresh ginger, peeled & minced
    • 3 cloves garlic, minced
    • 1/2 chile pepper of choice, seeded and minced
    • 1 teaspoon unsweetened cocoa powder
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne
    • 1/8 teaspoon grated nutmeg
    • 1/8 teaspoon ground cloves
    • 1 teaspoon salt
    • 2 cups tomato puree
    • 1 cup water
    • 2 (15-oz) cans chickpeas, drained & rinsed thoroughly
    • 2 tablespoons tomato paste, dissolved in 2 tablespoons water (optional)
     

DIRECTIONS

Prepare the turnip: Bring 4 cups of water to a boil over high heat. Add the chopped turnip and parboil for 5 minutes. The turnips will still be toothy, but are well on their way to tenderness. With a skimmer or sieve, transfer the turnips to a small bowl.

In a large saucepan or soup pot, heat the oil over medium heat, add the onion, celery, and carrot, and cook until slightly softened, 6 to 8 minutes. Add the ginger, minced garlic, and chile pepper, stirring to mix in, about 2 minutes, then add the cocoa, spices, and salt. The mixture will seem a little pasty; that's okay.

Add the turnips; stir to coat with the spice mixture and aromatics, and let everything talk to one another. Pour in the tomato puree and water and bring to a lively simmer. Cook, stirring occasionally, over medium-low heat, 10 to 15 minutes. The sauce will thicken and reduce a bit. Taste for salt, and add more if needed.

Stir in the chickpeas and cook as one big happy chili, until the chickpeas have arrived at your desired state of tenderness, 10 to 30 minutes. The wide time range is intentional, allowing for cook's choice. If you find that the chili needs thickening, add the optional tomato paste mixture at this time.

Will keep in an airtight container for at least 5 days.
 

 

                    RELATED RECIPES

VEGETARIAN BEAN RECIPES >>>>>       Apple Bean Bake (Crockpot)       Bean, Beer & Vegetable Puff Pie       Black Bean Cakes, Tomato Salsa       Black Beans w/Corn & Tomatoes       Black Beans with Figs       Black Bean Pie       Black Bean Soup       Black Bean Stuffed Cabbage       Borlotti Beans, Greek Vegetarian       Caribbean Black Beans       Caribbean Pink Beans       Chili, Black Bean Chili       Chili, Black Bean & Veggie Chili       Chili, Chickpea & Turnip       Chili, Chunky Meatless Chili       Chili, Espresso Black Bean Chili       Chili, Rice House 2 Bean Chili       Chili, Slow Cooker Black Bean       Chili, Veggie Chili       Chili, Vegetarian Chili       Chili, Wheat Berry Chili       Creole Rice Bean Soup       Chipotle Black Bean Soup       Coconut Beans       Dominican Stewed Red Beans       Fire Roasted Tomato Bean Chili       5 Minute Bean Vegetable Saute       Garbanzo Bean Burgers       Kidney Beans with Apples       Maple Rum Baked Beans       Meatless Baked Beans       New Orleans Red Beans       Papaya Black Beans and Rice       Spicy Red Beans, Brown Rice       Vegetarian Black Bean Tacos       Vegetarian Slow Cook Red Beans       White Beans & Spinach
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.