Vegan Chili by @plantbased.arabic
This dish is full of indulges and comfort as it warms my tummy in cold days pulse it is easy to prepare.
500 ml of store bought tomato puree
3 red hot chili
10 garlic cloves
4 dates (or 3 Tbsp maple syurp)
1 Tbsp apple cider vinegar
1 Tsp of each: salt, black paper, paprika
Cut the onion in half then place it on a parchment paper on baking pan with the garlic cloves (all unpeeled).
Add the chili paper, bake for 10 minutes in a preheated oven at 350°F.
Wait to cool down before peeling the onion and the garlic then add them to a food processor with the vinegar, dates, tomato puree and spices.
After blending, transfer the mix to pot and cook it for on low heat for 20 minutes then transfer to clean glass jar and keep in the fridge.
Serve it with rice and lentils dishes.
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