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:

  1. 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.
  2. 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.
  3. Once combined, turn off the stove and add the diced zucchini to the mixture.
  4. When ready to eat, plate chili mixture and add your topping of choice with a side of tortilla chips.
  5. 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