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Mole Roasted Chickpeas
Mole Roasted Chickpeas
Recipe type: Vegan
Cuisine: Gluten-free
Prep time: 
Cook time: 
Total time: 
  • 1 teaspoon coconut oil
  • 5 cloves garlic (minced)
  • 1 medium red onion
  • 1 15 oz. can fire roasted tomatoes
  • 1 cup low sodium veggie broth broth
  • 1.5 cups Cinnamon flavor KeVita tonic (or 1.5 more cups veggie broth + 1 teaspoon extra cinnamon)
  • 2 chipotle pepper in adobo sauce
  • 1 tablespoon dried oregano
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ cup raw cacao powder
  • 2 ounces unsweetened baker's chocolate
  • 3 cups chickpeas
  1. Pre heat oven to 350 degrees
  2. Place the coconut oil in a medium stock pot over medium heat. Add the garlic and onion and cook for 8-10 minutes, stirring frequently until softened. Feel free to add a splash of water if it appears to be drying out.
  3. Add the tomatoes, veggie broth, KeVita, peppers, and spices (oregano through cacao powder). Reduce heat to low and simmer on medium-low heat for 30 minutes. Stir occasionally.
  4. While sauce is cooking, skin your chickpeas. This is not 100% required, but really helps the beans soak up the Mole.
  5. Add the Baker's chocolate and cook over low heat for another ten minutes until the chocolate is melted.
  6. After the sauce is cooked, use a stick blender (or regular blender in batches) to puree until smooth.
  7. Pour chickpeas on to a baking sheet and pour the mole over the top, giving everything a quick toss. Bake in oven for one hour, or until liquid has dried up, leaving your chickpeas with crispy bits.
Recipe by Super Strength Health at http://superstrengthhealth.com/mole-roasted-chickpeas/