Moroccan Chickpea Chili

This recipe comes together quickly and proves you don't need meat to make a hearty chili.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 215
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


2 teaspoons olive oil
1 cup chopped 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 salt
1/4 teaspoon freshly ground black pepper
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


1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes. Stir in cumin and next 7 ingredients; 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.


Bottled minced garlic is a time-saver in the kitchen, but if you have the time, mince your own from fresh garlic cloves for a fresher flavor. One small clove will yield about 1 teaspoon of minced.