Recipe Redux: Chris’s Chi Chi Beans

This past weekend, I got out of the kitchen and and into the car for a quick trip to Maine. After I announced last week that November was going to be a clean eating month, that was thrown out the window on the Piscataqua Bridge linking New Hampshire to Maine, and it became a bit of an overindulgent weekend of food and drink. I, thankfully, walked most of it off, but came home to a renewed promise to eat better this month!

Since I did no real cooking this past week, I thought I’d bring you an oldie but a goodie recipe I posted a couple of years ago. This is my go-to recipe when I am feeling poor in the pocket and in spirit. Vegan and gluten-free, it is healthy, quick to make, and easy on your wallet!

You can view the original post here.

Chris’s Chi-Chi Beans
I usually serve this on its own, but if you want a little something extra, it is great served over whole wheat couscous to soak up the juice. And for a little bit more protein, serve it with either tofu or chicken.

• 2 teaspoons extra virgin olive oil
• 2 cloves of garlic (or more if you prefer), minced
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• One 14.5 oz. can (or roughly 2 cups) chi-chi (garbanzo, chickpeas), rinsed
• One 14.5 oz. can stewed tomatoes

Heat the oil in a saucepan and add the garlic and onion and cook until translucent. Add the carrots and cook for a couple of minutes until soft. Add the can of beans and stewed tomatoes. Bring to a boil, then reduce heat to a low simmer and cook until the carrots are soft, about 10-12 minutes. If you find the liquid is evaporating, you can add a little bit of water or white wine.

Cook’s Notes:
When I went to pick out a can of stewed tomatoes, I didn’t realize there are many different varieties these days! I like the “original” flavor, one that has onion, celery, and bell peppers.     

13 thoughts on “Recipe Redux: Chris’s Chi Chi Beans

  1. I love chickpeas, and that they’re called chi chi beans, too. Very similar to the chana masala I gobbled up these past few days, the latter just having spices indicative of Indian food (which I could eat every day). Like you said about this dish, I found it to be “vegan chicken soup” for the soul 😉 Comforting and healthy. And filling! Hope you had a lovely time in Maine. Only there (Ogunquit and Portland, to take the ferry to Nova Scotia) once but loved it.

    • Indian is one of my favorite ethnic foods to eat. I agree, something very comforting about it all, I think it is the spices! We were in Ogunquit! It is gorgeous any time of the year, even the gray month of November! 🙂

  2. Legumes are much cheaper and healthier than chicken (and you’re at risk of ingesting antibiotics fed conventionally raised chickens that can leave you resistant to them and contracting E. coli, Salmonella, Listeria, and Campylobacter). Yes, I’m speaking as a vegan, but if I added faux chicken to this dish, I’d be uncomfortably full (faux meat’s expensive, too). Chickpeas may not have as much protein as chicken (though still packs almost 30% RDA), but one serving gives you almost 50% of your recommended fiber intake, 26% iron intake, and over 70% folate intake, plus a host of other nutrients poultry lacks. Chris’s dish would taste great over quinoa, too, a nutritional powerhouse. Adding some equally cheap organic lentils for extra protein (plus they soak up flavors wonderfully), even more fiber, etc., is another alternative. I add dark, leafy greens to my beans and rice dishes, too; a whole meal in one pot! You can really customize this great dish. 🙂

  3. Pingback: I Cooked: Chi-Chi Beans | Basically I'm Complicated

  4. Pingback: Yellow-Eyed Pea Salad with Springtime Herbs | My Vermont Kitchen

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