Pierce Street Vegetarian Chili

2 tablespoons olive oil
1 leek, chopped
1-2 cups carrots, diced
1-2 cups celery, diced
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
1 1/2 cups black lentils
3/4 cup French green lentils
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)

In a large stockpot pot over medium heat add the olive oil, leeks, carrots, and celery. After a few minutes, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the tomatoes and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.

Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil.

A huge pot of chili - serves 12 or more.

Modified from 101 Cookbooks (http://www.101cookbooks.com/)

Chickpea Hot Pot Recipe

Leftovers are going to thicken up ovenight - thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur in the bins at most natural food stores and Whole Foods Markets.

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish

In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

Serves 4 - 6.

From 101 Cookbooks (http://www.101cookbooks.com/)