well this brazilian blowout is dedicated to a firecracker known as torque on the ppk. she expressed wanting a spicy noodle dish served preferably on fire. sorry babe, i'm lacking in the pyrotechnics department. i made something else that's pretty dang spicy just for you! it'll make you feel like your taste buds are on fire!
tell me, is there anything more adorable than a chickpea? sure there is, but for my sake pretend that you agree.
i call this chile de fogo-(fogo is fire in portugese). this is a cinch to put together-- think your traditional white bean chili with a little kick. i thought this was adequately spicy, but mr. j told me it was too much. what a wuss. this recipe could use some testing, so please try it and gimme some feedback if you still have a tongue.
chile de fogo-GLUTEN FREE!
1 can garbanzos-(drained and rinsed! don't make me preach the gospel of that nasty bean juice) i personally make a large crock pot of 'em, portion them in 2 c servings, and store 'em in the freezer.
- 1 c. pureed yellow tomatoes- i used gold medal from my garden.
- 1/2 c. water
- 1 t salt
- 1 t cumin
- 1/4 t chili powder
- 3/4 c roasted butternut squash (roasted in cubes). tip: roast this the night before. you could also use cooked carrots or any yellow vegetable instead.
- 3/4 t cayenne pepper-( i think i added more than this. use less if you don't like spice)
- 2 finely chopped jalapenos
- 1 small chopped onion
- 3 cloves garlic, minced
- 1T EB
- pinch of cinnamon
- 1/2 can coconut milk
saute onion, jalapeno, and garlic in the EB-you can use olive oil if you want. add coconut milk, pureed tomatoes, water, spices, and beans and simmer on med heat for about 15 minutes. i dressed mine up with soy sour cream and some frank's red hot. if i had this to do all over again, i would have thrown some chopped fresh cilantro in the chili. a sliced lime would be nice on the side too, i suppose. seitan would be good in this, but that would no longer make the recipe GF.