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Ingredients
All ingredients are measured in chopped form, but don’t sweat being too accurate as all
ingredients will be pureed. If you favour particular veggies, add more.
2/3 c diced tomato – approx. 1 average size vine tomato
1/3 c diced red or yellow pepper
1/3 c diced celery – approx. 2 full ribs
1/3 c diced cucumber – with or without skin, your choice
3 Tbsp chopped yellow onion
2 cloves garlic, chopped
3 Tbsp chopped parsley
2+ whole Jalapeño peppers
(I used ribs and seeds, you decide for your own heat tolerance.
They can be completely omitted entirely if you want a more traditional Gazpacho)
4 c Tomato Juice
¼ tsp Tabasco
½ tsp Worcestershire Sauce
1 tsp dried basil
1 tsp salt
¼ tsp black pepper
3 Tbsp cooking oil
3 Tbsp wine vinegar
Spicy Oven-Roasted Chickpeas
2 - 19oz cans of chickpeas, thoroughly rinsed, drained and dried off on a
clean kitchen towel
2 Tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp cayenne pepper
½ tsp sea salt
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Instructions
Prepare the chickpeas
- Preheat oven to 400 degrees Fahrenheit, rack set to middle position
- Prepare a rimmed baking sheet by lining it with tin foil for easy clean-up
- Place chickpeas in a large mixing bowl, pour on oil and toss to coat.
- Add remaining ingredients and toss again to evenly distribute flavourings and coat all
chickpeas.
- Spread on to prepared baking sheet and bake for 40 minutes till crisp.
Prepare the chili
- In a large pot or tall mixing bowl combine all chopped veg.
- In a large measuring cup combine all seasonings with the Tomato juices, stir to combine.
- Add liquids to veg mixture and blend thoroughly with an immersion hand blender. If you do not
have an immersion blender, this can be achieved in a food processor, but work in batches as
the quantity is too large for most machines.
- Chill, serve in cups for an appetizer or in bowls as a first or main course. Garnish with
chickpeas or croutons or additional parsley.
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