All in, this recipe can takes 3 15.5 oz. cans of chickpeas for both the chili, and the crispy chickpea topping. I’ve also thrown in a bag of frozen spinach to stretch it a little further and to squeeze in some additional servings of vegetables.

This chili isn’t too spicy, but if you want to give it a little kick, top with spicy harissa and sliced jalapeños. Both the Ras el Hanout and dry harissa seasonings can be found at Sprouts, Whole Foods or larger markets with well stocked spice sections (not Trader Joe’s).