Moroccan-Inspired Chili Menu
Serve chickpea chili with an olive-strewn salad and flatbread for a meatless North African meal. (Serves 4)
• Orange-green olive salad Combine 2 tablespoons honey, 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 1/4 teaspoon ground cumin, and a dash of salt in a small bowl. Arrange 4 cups fresh baby spinach on a serving platter. Cut 4 peeled navel oranges into 1/4-inch-thick slices; arrange over spinach. Drizzle with honey mixture; sprinkle with 2 tablespoons chopped green olives.
Total time: 36 minutes
1. Chop vegetables for chili.
2. While vegetables sauté:
• Prep remaining chili ingredients.
3. While chili simmers:
• Prepare salad.
Cooking Light, September 2007
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