This is a recipe based on one in James Villas "Stews, Bogs, Burgoos:
Recipes from the Great American Stewpot". Made it for dinner tonight,
and served it with cornbread. Quite good.
California Vegetable and Chickpea Chili
2 onions, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 habanero pepper, minced
3 small zucchini, cut in large chunks
1/4 cup chopped cilantro
2 T fresh basil, chopped
2 T fresh oregano, chopped
3 T chili powder
2 tsp cumin
3 16 oz cans chickpeas, drained
1 28 oz can chopped tomatoes, with juice
salt to taste
Stir fry onions, celery, green and red pepper, garlic, and habanero in
a slight amount of water to soften, even better if you carmelize the
onions a bit. Add remaining ingredients, reserving 1/2 the cilantro to
add at the end. Simmer uncovered for 45 minutes to an hour, stirring
occasionally.. Add cilantro, adjust seasonings and serve.
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Michelle Dick
artemis@xxxxxxxxx