Chili Sin Carne with Chickpeas, Beans, and Eggplant
Try this chili sin carne with chickpeas, beans, and eggplant recipe.
Try this chili sin carne with chickpeas, beans, and eggplant recipe.
- 3 zä…bki czosnku
- 1 cebula
- 1 ,2 kg pomidorã³w najlepiej podå‚uå¼nych (lub 2 puszki- 8
- 1/2 szklanki ciecierzycy (1 5 szklanki ugotowanej)
- 1/3 zklanki fasoli (1 szklanka ugotowanej)
- 1 maå‚y bakå‚aå¼an
- 1 nieduå¼a czerwona papryka
- 1-2 papryczki chili*
- 1 ,5 å‚yå¼eczki zmielonego kminu rzymskiego
- 1/2 å‚yå¼eczki zmielonej kolendry (nasion)
- 1/2 å‚yå¼eczki cynamonu
- duå¼a szczypta tymianku suszonego
- 1 å‚yå¼eczka soli + wiä™cej do smaku
- tå‚uszcz do smaå¼enia
- podawaä‡ z ryå¼em kwaå›nä… å›mietanä…, awokado, kolendrä… i drobno pokrojonä… papryczkä… chilli
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Fasole i ciecierzyce moczyc przez co najmniej 7 godzin, a najlepiej przez noc. Nastepnie oplukac i gotowac do miekkosci na malym ogniu, ok. 30-40 min. Mozna dodac ½ lyzeczki sody oczyszczonej, zeby przyspieszyc proces. Najlepiej robic to w 2 osobnych garnkach.
- Pomidory, jesli swieze, przekroic na pól i piec w 190C przez ok. godziny. Nastepnie obrac ze skóry i zmielic. Dopelnic woda lub bulionem, zeby uzyskac 1 l plynu.
- Cebule, czosnek obrac i drobno pokroic. Papryki oplukac, wykroic pestki i pokroic. Papryczke chili drobniej.
- Baklazana oplukac i pokroic na 1,5 centymetrowa kostke.
- Rozgrzac garnek (lub patelnie) dodac tluszcz oraz baklazana i smazyc go, az zmieknie i sie przyrumieni. Przelozyc do miski i posolic.
- Dodac wiecej tluszczu, cebule, czosnek i smazyc na srednim ogniu az cebula sie zeszkli. Dodac przyprawy, papryki, zwiekszyc ogien i czesto mieszajac smazyc, az warzywa sie przyrumienia. Dodac pomidory, fasole, ciecierzyce, baklazana oraz sól i dusic na malym ogniu ok. pól godziny do godziny, az danie uzyska preferowana konsystencje i wszystkie warzywa beda miekkie. W miedzyczasie dosolic do smaku.
- Danie najlepiej smakuje nastepnego dnia. Podawac najlepiej z wszystkimi dodatkami, a obowiazkowo z ryzem i kwasna smietana.
Swapping fresh summer tomatoes for canned variants completely alters the simmering time and liquid reduction required for a proper vegetable chili. Fresh plum tomatoes demand a full hour of roasting at 190 degrees Celsius to develop concentrated sugars, whereas canned whole tomatoes skip this roasting phase entirely, though they still need a vigorous breakdown during the initial simmer to release excess moisture. Budget-friendly dried beans and chickpeas require overnight soaking followed by a thirty to forty minute boil, but using canned legumes cuts down total kitchen hours drastically at a negligible cost per serving. Adding a half teaspoon of baking soda to the soaking water softens the legume skins faster by breaking down pectin structures, ensuring an even texture without overcooking.
Eggplant acts as a sponge in this pot, absorbing substantial fat before releasing its moisture back into the sauce. Sautéing the diced eggplant separately until deeply browned creates a savory, concentrated flavor base that boiling alone cannot achieve. Generously salting the browned cubes draws out bitter compounds and excess water, preventing a mushy final consistency while letting the flesh soften properly during the subsequent braise. Ground cumin, coriander, and cinnamon bloom rapidly in hot oil, so introduce these dry aromatics immediately after sweating the onions and garlic to release their fat-soluble flavor compounds.
Timing controls the structural integrity of every component in the pot. Dense vegetables like red peppers and cubed eggplant go in early to withstand the prolonged simmer, while softer elements or fresh herbs are best adjusted near the finish line. Simmering the combined mixture on low heat for thirty to sixty minutes marries the spices and thickens the base. Allowing the pot to rest overnight transforms the dish entirely, as the starches settle and the spices penetrate the interior of each bean.
Serving accompaniments balance the heavy, spiced heat of the stew. Steamed white rice provides a neutral base, while sour cream or plain yogurt adds dairy acidity that cuts through the concentrated tomato richness. Fresh cilantro, diced avocado, and raw chili peppers introduce contrasting textures and bright, volatile aromatics at the table.
