Since starting my blog, I’ve been really bad at organizing all my recipes. Before I started storing recipes here I had a large binder and a notebook. We don’t have a printer so every recipe I wanted to try I would write down in my notebook and I still do this. Then after I tried it and liked it, and wrote all my own little notes and substitutions I would write it down again in my binder to keep. Yes, that’s a lot of writing. But I figure my hand writing probably could use the practice since everything is typed these days, not to mention we don’t have room(that is a good distance away from the children) to keep a printer anyways. That being said, I know most normal people have printers so I’ve added a print feature to my page. I’ll be going back and doing that to each recipe in the near future so it will be much easier to print.
We just recently tried the Curried Chickpea Mash from (Never Home) Maker and really enjoyed it. It was even good over rice in a bowl with some roasted veggies on the side. So I decided to try to make a variation. I love the texture of the beans that are mostly(but not completely) mashed. I made this with some really quick whole wheat tortillas. I’ll be back tomorrow with a quick recipe for small batch flour tortillas because if you’re anything like me you don’t want to be rolling out a dozen tortillas when you only need a few. Although if you served it with store bought tortillas and a can of beans, this would be a super fast meal. You can also serve these in a bowl with rice and veggie or even in a gluten free tortilla for a gluten-free option. You could also serve this with cheese and sour cream if that’s how you enjoy your chili. I served this mash rolled up in a tortilla with a generous serving of lettuce in between.
Inspired by (Never Home) Maker’s Curried Chickpea Mash
- 1 tbsp oil
- 1 small onion, finely diced
- 3 cloves garlic, minced or pressed
- 1 red bell pepper, finely chopped(or whatever other color you have on hand)
- 2 stalks celery, finely chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 3 tbsp tomato paste
- 1 C+ water to thin
- 1/4 tsp sugar
- 1/2 tsp salt + more to taste
- 1 can of red kidney beans, or about 2 cups(black beans would also taste great)
In a large skillet, heat the oil over medium heat. Add in the finely chopped onions and cook for about 5-6 minutes until softened. Turn the heat down slightly to medium low and add the bell pepper and celery and cook for another 4-5 minutes stirring occasionally. Add the garlic and cook just for a minute or two before adding all the spices and the tomato paste and water. Start with 1 cup of water and mix well. Let the sauce simmer for a few minutes.
If using canned beans, rinse well and don’t add as much salt as the beans may already contain salt. Use your own judgement on how much salt to add just before serving, adding a small amount and then tasting to see if any more is needed. Add the drained beans to the pan, mix and continue to simmer for 10-15 minutes. With the back of a spoon or a potato masher(if it has small enough openings) mash most of the beans just to break them up. Mix well adding more water if needed to make a thick stew like consistency. Taste for seasonings and adjust as needed.
Serve wrapped up in a tortilla, in a bowl over rice or even over a salad.