Moroccan Chickpea Chili

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

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 23%
  • Fat: 5.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 7.7g
  • Carbohydrate: 36.3g
  • Fiber: 9.8g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 534mg
  • Calcium: 102mg

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

Preparation

  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.
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