This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.
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
How to Make It
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.
I followed the recipe pretty closely, but made two modifications. I used beef (sorry), and added a handful of golden raisins. I honestly think that the beef, while great, was not at all necessary. The raisins, however, really put it over the top. I encourage the addition.
This is great as is. I add at least another tablespoon of tomato paste or it is a bit watery. I use normal tomatoes and tomato paste. If I use the no salt kind I end up adding extra salt anyway but it is not really necessary. I always start cooking the carrots first and cook them longer than suggested or they will be crunchy when it is done. I add zucchini and butternut squash and if I have it I'll throw in a couple cups of baby spinach at the end. I also add extra carrots and onions and usually a little less celery than the recipe calls for but that is just a preference. I make this recipe all the time and everyone loves it. Great recipe!
A great alternative to regular chili. I added shredded chicken to give it more substance, but it's not necessary. I also doubled the celery and carrots and swapped a can of chick peas for a can of black beans, as suggested by other reviews. Delicious!
Simple, quick and easy on the wallet, this veggie soup is quite tasty. I was liberal with the veggies (all fresh, not pre-chopped!), used veggie broth instead of water and subbed fresh ginger. Halfway through, the soup looked more like stew, so I ended up doubling the liquid for a thinner end product. It was truly ready to eat within 30 mins, which is lovely for a weekday meal. Perfect for a fall/winter warm up.
What attracted me to this recipe was the Moroccan flavorings. Very versatile recipe, that one can add/substitute variety of vegetables. I did add 2 large bay leaves and use stock or broth vs water. Also garnished with plain Greek yogurt, goat or feta cheese, and chopped green onions. This is vegetarian (lacto-ovo), but one could add lamb or goat which are part of many Moroccan dishes. (Poultry & beef would be good as well.) I love meatless dishes, so this is good for me.
I have pureed 1/2 (1 can) of the garbanzos to "thicken" it up and add some "creaminess"
I need to say, this is the first recipe, I've seen stated "prechopped onions" and "bottled garlic". I don't understand their reasoning. Oh, well. LOL. 1) Preprepared foods are always more expensive. 2) The carrots & celery needs to be chopped. Just do the onions & garlic at the same time. No big deal.
my husband and i love this recipe! will definitely make again. i couldn't find turmeric in the local grocery store (bugger that!) so i subbed with 6T of mccormick moroccan seasoning blend (and omitted salt, pepper, cinnamon, turmeric, ginger, paprika, and cumin because it's already in the blend). problem solved! and, it simplified the recipe tremendously. i also subbed veggie broth for the water.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!