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Creamy White Chickpea and Kale Chili

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Creamy White Chickpea and Kale Chili

Creamy White Chickpea and Kale Chili

Ingredients

For blending:

  • 2 bags frozen cauliflower (about 16 oz / 450 g)
  • 2 onions, 1 quartered, 1 diced
  • 2 garlic cloves
  • 1 quart water
  • ½ cup Forager yogurt (about 4 oz / 115 g)
  • 2 teaspoons vegetable broth

For soy curls:

  • 1 bag soy curls (about 8 oz / 227 g dry)
  • 1 quart water (for rehydrating)
  • 1 teaspoon vegetable bouillon (plus a little bit more)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic granulated
  • 1 teaspoon onion granulated
  • 2 tablespoons maple syrup (or smoked maple syrup)
  • Salt and pepper
  • Pinch of thyme leaves (optional)
  • Olive oil

For Stew:

  • 1 tablespoon Cumin seeds (or powdered cumin)
  • 1 teaspoon Coriander seeds
  • 1 teaspoon White peppercorns
  • 2 cloves of garlic
  • 1 bunch kale, washed and shredded bite size
  • 1 large can chickpeas (about 25 oz / 700 g can)
  • 1 can white beans (about 15 oz / 425 g can)
  • 1 can butterbeans (about 15 oz / 425 g can)
  • 1 ½ tablespoons Vegetable bouillon
  • 1 jalapeño, diced
  • 1 small can green chilies
  • Olive oil

Garnish toppings:

  • Fresh cilantro sprigs
  • Serrano or jalapeno sliced
  • Thai chilies, sliced
  • Crushed tortillas
  • Reserved soy curls
  • Cooking oil towels (for cleaning pan)

Instructions

  1. Prepare the Cauliflower Cream:
  • In a medium sauce pot, boil frozen cauliflower, 1 quartered onion, and 2 garlic cloves until soft.
  • Let cool.
  • Blend with ½ cup of Forager yogurt until smooth.
  • Add 1 quart of water with 2 teaspoons of vegetable broth.
  • Set aside.
  1. Rehydrate and Season the Soy Curls:
  • Rehydrate the soy curls with 1 teaspoon of vegetable bouillon in hot water until softened.
  • Squeeze them very dry.
  • Season with 1 teaspoon of granulated garlic, 1 teaspoon of granulated onion, 1 teaspoon of smoked paprika, salt, pepper, and 2 tablespoons of maple syrup (or smoked maple syrup).
  1. Sauté the Soy Curls:
  • Add olive oil to a pan.
  • Sauté the soy curls gently until brown and crisp (do not burn).
  • Add a pinch of thyme leaves (optional).
  • Divide them into two portions: one portion for the stew and reserve ½ cup for garnish.
  • Set aside.
  1. Toast and Grind the Spices:
  • Toast 1 tablespoon of cumin seeds, 1 teaspoon of coriander seeds, 1 teaspoon of white peppercorns, and 2 garlic cloves in a dry pan until fragrant. Be careful not to burn them.
  • Use a mortar and pestle to make a coarse paste.
  • Remove 1 jalapeño and set aside.
  1. Build the Base of the Stew:
  • In a large pot, heat olive oil and add the diced onions and 1 can of green chilies.
  • Cook for 2 minutes until soft.
  • Add diced jalapeño and spice paste and sauté.
  • Deglaze the pan with a little water to release the flavors.
  1. Add Beans and Broth:
  • Add 1 large can of chickpeas, 1 can of white beans, and 1 can of butterbeans (all with their liquid) to the pot.
  1. Incorporate Cauliflower Cream:
  • As the mixture comes up to a boil, add the cauliflower cream and stir to coat everything evenly.
  1. Simmer:
  • Cook for 10–15 minutes, until the stew comes together.
  1. Add Kale and Soy Curls:
  • Add the chopped kale and the soy curls (except for the reserved garnish) and bring to a gentle boil-simmer for 15 minutes, just until the kale is wilted and tender.
  • Salt and pepper to taste.
  1. Serve:
  • Serve hot, finished with the crisped soy curls, fresh cilantro, and sliced chilies.
  • Crushed tortillas go great with this as well.

Video Description

White Christmas Chili in Texas | Creamy White Chickpea & Kale Stew

https://dereksarno.com/

Ingredients

For blending;

2 bag frozen cauliflower (about 16 oz / 450 g)

2 onions, 1 quartered, 1 diced

2 garlic cloves

1 quart water

½ cup Forager yogurt, about (roughly 4 oz / 115 g)

For soy curls:

1 bag soy curls (about 8 oz / 227 g dry)

1 quart water (for rehydrating)

1 teaspoon veg bouillion

After rehydrating and squeezing:

1 teaspoon smoked paprika

1 teaspoon garlic granulated

1 teaspoon onion granulated

2 tablespoons maple syrup

Salt and pepper

For Stew:

Whole spices (used in mortar and pestle):

1 tablespoon Cumin seeds

1 teaspoon Coriander seeds

1 teaspoon White peppercorns

2 cloves of garlic

1 bunch kale, washed and shredded bite size

1 large can chickpeas (about 25 oz / 700 g can)

1 can white beans (about 15 oz / 425 g can)

1 can butterbeans (about 15 oz / 425 g can)

1 1/2 tablespoons Vegetable bouillon

1 jalapeño, diced

1 small can green chilies

Garnish toppings:

Fresh cilantro sprigs

Serrano or jalapeno sliced

Thai chilies, sliced

Crushed tortillas

Reserved soy curls

Method

In a medium sauce pot boil frozen cauliflower, 1 quartered onion and 2 garlic cloves until soft, let cool and then blend with yogurt. This is the cream.

Rehydrate the soy curls with 1 tsp bouillion in hot water until softened, then squeeze them very dry. Then season with garlic and onion granulated, smoked paprika, salt, pepper and maple syrup. Sauté gently until brown and crisp (do not burn). Divide them into two portions: one portion for the stew and reserve ½ cup for garnish.

Toast the seeds and white peppercorns, 2 garlic cloves, use a mortar and pestle, to make a coarse paste.

In a large pot, heat oil and add the diced onions, green chilies. Cook for 2 minutes until soft. Add diced jalapeño and spice paste and saute.

Add the chickpeas, white beans, butterbeans and cauliflower cream and bring to slow boil. Stir to coat everything evenly. Cook for 10–15 minutes, until the stew comes together.

Add the chopped kale and soy curls and bring to gently boil-simmer for 15 minutes just until wilted and tender. Salt and pepper to taste

Serve hot, finished with the crisped soy curls and fresh cilantro and sliced chilies. Crushed tortillas go great with this as well.