This warm, spicy, and rich chili is a bit different. In place of the usual red kidney beans, this one uses chickpeas, creating a lighter broth, which is laced with hot chillies, maple syrup, and a splash of coffee. It sounds a bit unusual, I realise, but the combination forms a velvety broth with such depth of flavour you'd have trouble believing it's vegetarian and cooked in but an hour. The sweet potatoes add bulk, colour, and sweetness, though I didn't hesitate to ladle mine over a sliced baked sweet potato to round it out. Topped with yogurt, coriander, and chillies, this dish is a great balance between hot, cool, spicy, and sweet.
*****
2 onions, finely chopped
1 carrot, finely chopped
1 sweet potato, diced
1 tsp. ground cumin
1 tsp. ground coriander
1 tin chopped tomatoes
1 tin or carton chickpeas, water retained
1 jalapeño, minced
2 Tbsp. maple syrup
4 Tbsp. hot strong coffee
1 cup shredded cabbage, kale, or other greens
salt and pepper
yogurt and coriander, to serve
1. Sauté your onion in olive oil over medium heat in a large, heavy casserole. Once it starts to soften, add in your carrots and cook for a further 3 minutes. 2. Toss in your sweet potato and spices and stir until coated. 3. After a minute, pour in a splash of your tomatoes, scraping the base of the pan to get as much flavour out as possible. Add in the rest of your tomatoes and stir a tinful of water. 4. Bring to a gentle boil and stir in your chickpeas, jalapeño, maple, and coffee. Season to taste, and then cook for twenty minutes. 5. Add in your greens, check for seasoning again, and then cook for a further fifteen minutes. Let stand for a few minutes before serving, topped with yogurt and coriander.
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