White Chili Using Chickpeas
|Dried chickpeas||1 Cup (16 tbs) (garbanzo beans)|
|Dried white beans||1 Cup (16 tbs)|
|Bread loaves||6 (6 inch round)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Ground chicken||8 Ounce|
|Minced onion||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chopped jalapeno chilies||1 1⁄2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Cooked chicken/Turkey||1 Pound, shredded|
|Freshly ground pepper||To Taste|
|Shredded white cheddar cheese||4 Ounce|
|Shredded monterey jack cheese||4 Ounce|
|Finely sliced scallions with green tops||1 1⁄2 Cup (24 tbs)|
|Diced tomato||1 Cup (16 tbs)|
Rinse and pick over the chickpeas and beans.
Soak them in cold water to cover overnight.
In a large saucepan, combine the beans with water to cover by several inches.
Bring to a boil, reduce heat to a simmer, cover, and cook for 60 to 75 minutes, or until tender.
Drain the chickpeas and beans and set aside.
Hollow out the loaves of bread to make "bowls" for the chili.
In a large, heavy pot over medium heat, heat the olive oil and saute the chicken until it loses its color.
Add the onion, garlic, and jalapeno.
Saute until the onions are limp, about 4 to 5 minutes.
Add the flour and cumin and stir for 2 minutes.
Add the chicken broth, chickpeas, beans, and barley.
Bring the chili to a boil, then reduce heat, cover, and simmer until the barley is tender, about 45 minutes.
Add the cilantro and shredded chicken and simmer for 15 minutes.
Add salt and pepper.
Serve the chili in the bread bowls, garnished with cheese, scallions, and tomato.