INGREDIENTS:
1 rinsed and drained can of chickpeas ( 180 g)
190g of chorizo of your choice ( I used soy)
1 medium diced zucchini
1 tbsp of olive oil for cooking chickpeas / 1 tsp when adding chorizo
2 TBSP of vegetable broth ( or broth you have at hand)
1 diced hass avocado for topping
Bunch of diced cilantro for topping
Tortilla chips as a side
Cream or vegan cream for topping drizzle
STEPS:
- Heat pan to medium heat and once hot add oil and chickpeas. Let cook for about 5 -7 minutes to get a little crisp stirring occasionally so they don’t stick.
- Lower the heat, add a little more oil and add soy chorizo, and broth then mix to combine. Broth helps to make a more thick liquid texture but you can add more if you want it to be more loose liquid.
- Once combined, turn off the stove and add the diced zucchini to the mixture.
- When ready to eat, plate chili mixture and add your topping of choice with a side of tortilla chips.
- ENJOY.
MAIN NUTRIENTS:
Chickpeas =Protein + fiber + Carbs
Soy chorizo = Protein + fiber
Zucchini (rarely cooked to preserve the most nutrients)
= Vitamin B6 ( pyridoxine important in glucose metabolism)
Cartoneids ( lutein, zeaxanthin, and beta-carotene) which may benefit your eyes, skin, and heart, as well as offer some protection against certain types of cancer, such as prostate cancer
Avocado = fiber + healthy fats + vitamin C + vitamin E + vitamin B6 + potassium + magnesium + folate