As far as I am concerned, a cook can never have enough ideas for a hearty chili, especially during the frigid winter months. It’s a nice change from soup and just as warming, especially when you add some heat and aromatic spices … in this case, Jamaican jerk-style heat and spices. This is a perfectly balanced bowl of goodness that includes not only legumes, but also protein-rich nutty quinoa along with mushrooms, red pepper and zesty tomato. In addition, it is topped with chunks of fresh creamy avocado to cool the palate.
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside.
Meanwhile, soak the dried mushrooms in 1 cup of hot water for 30 minutes.
Heat the coconut oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until translucent. Add the ginger, garlic and chilies to the pan and sauté for another few minutes. Stir in the chili powder, thyme, cinnamon, cumin, allspice, cloves and nutmeg or mace, and stir for another minute.
Now add the tomatoes to the pan and cook for another 5 minutes, stirring often. Stir in the quinoa, cooked chickpeas, the mushrooms along with their soaking water, vegetable stock, maple syrup or honey, and tamari. Bring to a boil, stir in the red pepper, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, for 20 to 25 minutes. Add more water if necessary.
Stir in the lime juice, parsley, sea salt and black pepper, and taste for seasoning. Serve hot, garnished with wedges of avocado if desired.