This chili is built entirely on the kind of plant-forward, olive-oil-based cooking this way of eating is all about. Onion, garlic, and fresh ginger get bloomed in extra virgin olive oil, then layered with turmeric, curry powder, cumin, and coriander until the whole pot turns fragrant and golden. Chickpeas simmer away with diced tomatoes and rich coconut milk until the broth thickens into something velvety enough to coat the back of a spoon, and a handful of baby spinach stirred in at the end adds color, iron, and a fresh, earthy bite. A finish of lime juice, cilantro, and lime wedges keeps everything tasting bright rather than heavy. Legumes, vegetables, good olive oil, and warming spices in one bowl — it's an easy, satisfying pick for a Mediterranean-style table.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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