Crazy Sexy Tempeh & Chickpea Chilli…

Here’s a summery, spicy offering, from the brilliant Cray Sexy Life website. Perfect for summer evenings…big thanks to Joanne for picking this gorgeous offering and sending me her photos of the finished dish…

Spice is nice!

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

½ teaspoon salt

3 cloves garlic, minced

1 – 8 oz. package tempeh, rinsed and diced

½ tablespoon tamari or soy sauce

1 courgette/zucchini, diced

1 carrot, peeled and diced

1 green bell pepper, diced

1 – 28 oz. can diced tomatoes

1 – 15 oz. can chickpeas, drained and rinsed

2 to 3 cups vegetable broth

1 ½ teaspoons sweet smoked paprika

1 tablespoon chili powder

¼ teaspoon cayenne pepper (start with a little less and add to desired spiciness)

Optional: cooked brown rice, sliced avocado, coriander/cilantro

Method:

Add oil to large soup pot over medium heat.  Add onion and sprinkle with salt.  Cook until onion begins to soften then add garlic.  Cook for 1 minute more.  Add tempeh and pour tamari over tempeh.  Cook for 4 – 5 minutes.  If mixture begins to stick to the bottom of the pot, add ¼ cup vegetable broth.

Add courgette/zucchini, carrot and green pepper.  Mix well and continue occasional stirring for 3 – 4 minutes.  Add canned tomatoes (and juice), chickpeas, 2 cups vegetable broth, smoked paprika, chili powder and cayenne pepper.

Bring to a low boil then simmer over low heat for 20 to 30 minutes.  Vegetables should be tender and tempeh should lose bitter taste.   Optional: Add ½ to 1 cup extra broth to make more soupy.  Optional: Serve over cooked brown rice, and garnish with avocado and coriander/cilantro.

Enjoy!