Best Chickpea And Chili Dip Recipes

CHICKEN AND CHICKPEA CHILI

Chicken and Chickpea Chili image

Provided by Justin Chapple

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup extra-virgin olive oil
6 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 poblano chile, stemmed, seeded and chopped
3 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
One 28-ounce can whole peeled tomatoes
2 cups chicken stock or low-sodium broth
1 to 2 chipotle chiles in adobo sauce, seeded and minced
1 small rotisserie chicken
One 15-ounce can chickpeas, rinsed and drained
Shredded Monterey Jack cheese, for serving

Steps:

Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

CHICKPEA AND CHILI DIP

Chickpea and Chili Dip image

Make and share this Chickpea and Chili Dip recipe from Food.com.

Provided by Jewelies

Categories Beans

Time 5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

2 (400 g) cans chickpeas, rinsed, drained
370 g marinated artichoke hearts, drained
1/4 cup olive oil
1 1/2 teaspoons ground cumin
1 garlic clove, crushed
1 lemon, zest of, grated
1/4 cup chopped fresh coriander
1 long red chili pepper, seeds removed, chopped
toasted mini baguette, to serve

Steps:

Combine chickpeas, artichoke, oil, cumin, garlic and lemon zest in a food processor or blender.
Process until smooth.
Season to taste.
Stir through coriander and chili.
Transfer to a bowl and serve with toasted mini baguette slices.

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