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Moroccan Chickpea Chili

Moroccan Chickpea Chili
Randy Mayor
Total time 36 mins
Yield

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

This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.