Harissa Lentil & Chickpea Chili

chefcharitymorgan.com

LaDeDi

1 Onion (small diced)

1 Bell Pepper Red or Green (small dice)

3 Celery (small dice)

3 Garlic Cloves (minced)

2 Large or 3 Small carrots (small dice)

3 to 4 Cups Black Lentils (cooked)

1 28 Ounce can of Chickpeas (drained- save the chickpea water for a aquafaba whip or as an egg substitute for baking)

2 8 Ounces can of Diced Tomatoes

1 to 2 C Vegetable Broth (add less for a thicker consistency)

3 Ounces Tablespoons Tomato Paste (just use half of a 6 ounce can, toss the extra in a zip lock and freeze it for later)

2 teaspoon Ground Cumin

1 Tablespoon Chili Powder

1 teaspoon Turmeric

1 teaspoon Oregano

2 to 4 Tablespoons Harissa (use less if you don't like spicy)

½ Bunch Cilantro (rough chopped)

Pink Himalayan Salt tt

Optional toppings: Vegan Sour cream, Chipotle Bitch'n Sauce, Vegan shredded Cheeze, Avocado, Cilantro, Green Onions, Diced Tomatoes, and whatever your creative heart desires.

Directions at chefcharitymorgan.com

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