#MeatlessMonday Spicy Chickpeas in Ancho Chili Sauce


From Camarones a la diabla comes

Spicy Chickpeas in Ancho Chili Sauce

So, first of all, happy #MeatlessMonday!  Hopefully you are doing your part for the environment and for yourself today and are having one day where you go without meat.  If so, good for you!  If not, it’s never too late to get started!

So, today’s recipe was a bit of an experiment  I concocted after making Camarones a la diabla for the second time (both with and without the camarones.)  I love the flavors, I love the heat, I kind of love the fact it leaves me with a bunch of dried chilies I need to cook with…

Actually, I do love to experiment and this particular recipe came about because I like to play and because, well, frankly, I needed to eat.

Spicy Chickpeas in Ancho Chili Sauce

First, let’s make no mistake about it.  This recipe came about because I was trying to empty my pantry and not run to the grocery store to make dinner.  I’m not entirely sure that I would have made this otherwise, but after trying it, I am happy I did.

Second, please feel free to experiment with this recipe however you like.  I had chickpeas, so I used chickpeas.  I had onions, so I used onions.  I had dried anchos, so I used dried anchos.  I say knock yourself out.  Do whatever you want with what you have, just follow the basic premise.

You will need:

  • 3 dried ancho chilies (feel free to use what you have on hand)
  • 2 tablespoons olive oil
  • 1 large onion, sliced into thin strips
  • 2 cloves garlic, minced
  • 1 15 oz can of tomato sauce
  • 1 pinch oregano
  • 1 can chickpeas
  • 1 can refried beans
  • 1 can black olives
  • Tortillas

Bring 2 cups of water to boil in a sauce pan, add the ancho chilies and take the water off the heat.  In about 10 minutes, the chilies will be rehydrated.  After they are rehydrated, remove the tops and the seeds.  Mash in the sauce pan with a potato masher or puree in a food processor.

In a skillet, warm the olive oil over medium high heat, then add the onions and a pinch of salt.  Saute the onions until they are translucent, maybe 6-8 minutes.  Add the garlic.  Cook for 30 seconds.

Next, add the can of tomato sauce and the chilies.  Bring to a boil, then add the chickpeas and oregano.  Cook until the chickpeas are warm.

Serve over refried beans and top with black olives.  Use tortillas to scoop out the mix.


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