Chickpeas are a great protein source. Coupled with the barley, you get both protein and fiber in this recipe. It takes less than 30 minutes and pairs well with my twice baked potatoes. For a spicier version, add extra chili powder or dice a pepper.

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Vegan Chickpea Chili

Yield: 4 servings

Prep time: 5 minutes

Total time: 25 minutes

Ingredients

Tomato Sauce | 1 15 oz jar

Fire Roasted Tomatoes | 1 15 oz jar

Chickpeas | 1 19 oz jar

Serrano Pepper | 1 pepper, diced

Pearled Barley | .5 cup

Minced Garlic | 1 tsp

Chili Powder | 1 tsp

Paprika | 1 tsp

Olive Oil | 1 tbsp

Directions

1. Heat olive oil over medium heat and add spices and cook until fragrant (2 - 3 minutes).

2. Add tomato sauce and diced tomatoes and bring to boil.

3. Add chickpeas and barley to the mixture and simmer for 20 - 25 minutes until barley is cooked.

4. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 364 | Fat: 5 g | Saturated Fat: .5 g | Cholesterol: 0 mg |

Sodium: 987 mg | Total Carbs: 66 g | Dietary Fiber: 20 g | Sugars: 7 g | Protein: 17 g