Mole Roasted Chickpeas
There are a few steps (the long slow simmer of the sauce, the shelling of the chickpeas) that add duration to the cook time of these beans, but the result is incredible. The sauce manages to be both rich and light, creamy, warming, and delightful. It is 100% worth the extra bit of time and extra effort and pairs wonderfully with warm corn tortillas, fresh salsa and a touch of avocado and cashew cream.
|Mole Roasted Chickpeas|| |
Recipe type: Vegan
Author: Lacy J. Davis
- 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
- Pre heat oven to 350 degrees
- 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.
- 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.
- While sauce is cooking, skin your chickpeas. This is not 100% required, but really helps the beans soak up the Mole.
- Add the Baker's chocolate and cook over low heat for another ten minutes until the chocolate is melted.
- After the sauce is cooked, use a stick blender (or regular blender in batches) to puree until smooth.
- 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.
Why shell the chickpeas you ask?
First and foremost, shelling these chickpeas makes the beans soak up the marinade. The mole not only covers each garbanzo bean, the flavor also gets soaked in. Second, shelling chickpeas gives me about 150% less farts, and I like less farts. What can I say? I’m vegan and have IBS, I’ll take any fart-reducer I can get my hands on.
I hope you enjoy!