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Chickpea Chilli & Holy Moly Original Guacamole

Holy Moly Original Guacamole

Ready for a plant-based take on the classic chilli? Look no further, this Chickpea Chilli with Holy Moly Guacamole is exactly what you need! With heavenly herbs and the biggest dollop of guacamole, it’s no surprise that it’s a family favourite either as a super healthy weekday supper or for that classic movie night with a few extra tortillas.

Serves: 2

Time: 30 minutes

Ingredients:
- - 1 small red onion, finely diced
  - 1 red pepper, small dice
  - 2 large garlic cloves, crushed
  - ½ - 1 red chilli pepper, diced (seeds removed depending on how hot you like it)
  - 1 tsp ground cumin
  - 1 tsp ground coriander
  - 2 tbsp smoked paprika
  - ½ tsp dried oregano
  - 1 tbsp tamari soy sauce
  - 2 tbsp tomato puree
  - 1 tin chopped tomatoes (400g)
  - 1 tin chickpeas, drained (240g drained weight)
  - 1 tbsp raw cacao powder
  - 1 pack of of Holy Moly Original Guacamole
  - 2 portions rice, cooked
  Options to serve: thick yoghurt (dairy-free), chopped fresh coriander, chilli flakes
Method:
- 1. First, you’re going to need to heat a large drizzle of olive oil in a non-stick frying pan and add the onion and red pepper.
  2. Then fry for about 10 minutes until softened.
  3. Next up, add the garlic, chilli, ground cumin, ground coriander, smoked paprika and dried oregano. Fry for a couple of minutes until smelling fragrant.
  4. Add in the tamari soy sauce, tomato puree, chopped tomatoes and chickpeas, stirring to combine. Bring this to a boil then reduce the heat and simmer for 15 minutes until the sauce has thickened.
  5. Add some seasoning with salt and black pepper, then finish by adding the raw cacao and stir again. Leave for a few minutes before serving on top of rice.
  6. And finally, add a spoon of Original Guacamole, some thick yoghurt, chopped coriander and chilli flakes.

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