Moroccan Chickpea Chili

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Moroccan Chickpea Chili Recipe
This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.
4 servings (serving size: 1 1/2 cups)

Ingredients

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2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation

Total: 36 Minutes

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Created date

August 2007

Nutritional Information

Calories 215
Caloriesfromfat 23 %
Fat 5.5 g
Satfat 0.4 g
Monofat 2.9 g
Polyfat 1.9 g
Protein 7.7 g
Carbohydrate 36.3 g
Fiber 9.8 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 534 mg
Calcium 102 mg