Moroccan Chickpea Chili

  • achutney Posted: 02/13/09
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    I was hoping this dish would be food--it ended up being fantastic! It was a quick and simple weeknight meal that took advantage of many of the lesser-used spices in my cabinet. We used chicken broth instead of water and just about doubled the amount (I wanted it a bit more soupy). I also added in a handful of chopped green bell pepper and used a clove of fresh minced garlic, rather than the bottled stuff. The only other change we made was to use only one can of chickpeas and substitute a can of black beans for can two of the chickpeas. (as suggested by other reviewers) We served it with crusty Italian bread. It's going in our

  • sashaspecht Posted: 02/19/09
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    Great recipe, and paired with the suggested Orange-green olive salad I'd serve it to company. I made the recipe as-is to try it as the writer intended (except I did use fresh garlic and onion). I like heat but I went with the suggested amount to make sure I could taste the flavors of all the other spices. Very good, very easy, fast to put together!! Great if you're having guests but don't have hours to prepare something.

  • cheeapet99 Posted: 01/05/10
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    Very tasty dish my husband and I have made several times now. Keeps well and makes delicious leftovers as well. Makes the whole apt. smell wonderful! I follow the directions as is and turns out great every time!

  • hopebarrgirl Posted: 01/14/09
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    I love this dish. It's low calorie, but fills you up! Pair it with the salad from the menu suggestion and you have a healthy, satisfying and tasty meal!! Oh - I double the red pepper to give it more kick!

  • jfrance Posted: 06/14/09
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    I love this dish. I've made it several times. If you have a Trader Joe's in your neighborhood, they sell frozen Nan bread. Great warmed up along side the stew. They also have unsweetened mint green tea. (refridgerated near the smoothies and fresh o.j.) Also good with this Moroccan themed dinner.

  • Vesuvio Posted: 04/14/09
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    Super quick and easy! I usually make this for dinner while my daughter is napping, and I still have time to check e-mails and do laundry before she wakes! :o) I make this at least twice a month and serve with crusty bread for dipping. I have substituted other beans for the chickpeas if I am out, and usually add more garlic and a bit extra of each spice. Delicious!!

  • 8stringfan Posted: 01/23/11
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    Good but unremarkable, at least it's cheap and quick to make. The spices just seem to kind of run together into a sort of unremarkable flavor. I probably won't make it again.

  • buckeye11 Posted: 02/28/10
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    Love it. The aroma is beautiful while cooking. I upped it to 1 cup each of onion, celery and carrots plus 2 cans of vegetable broth instead of the water. A little more red pepper too. Great with a cucumber, yogurt based salad for no meat night.

  • lauradiaz Posted: 06/28/10
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    One of my go to recipes for a quick weekday meal. I can't even count how many times I've made this recipe. Not only is this recipe quick, but it's delicious and very healthy. The only alteration I've made is to add more of the celery and carrot. The spice combo is to die for. It goes very well with the suggested spinach and orange salad. I have served this once at a party of 30+ people and everyone enjoyed it very much.

  • ArtsyGal7 Posted: 09/11/10
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    Loved this chili! Amazing flavours! I added a 28oz can of the diced tomatoes instead of just the 14.5oz.

  • AmyinIllinois Posted: 02/13/11
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    Excellent flavor and very hearty! I was a little unsure about the recipe - seemed too simple and quick - but both my husband and I really liked it. I followed the recipe with only a few changes - - fresh garlic rather than bottled, more carrots, low-sodium vegetable broth rather than water, 28 oz can of tomatoes -- and served it with low-fat sour cream (no cilantro or lemon juice) . A very satisfying meal for a snowy, winter night. Will definitely make again!

  • pogomiss Posted: 04/15/11
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    Easy and excellent! A must try!

  • Keiko123 Posted: 10/17/11
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    Am eating mostly vegetarian these days and LOVED this. I didn't rinse the chickpeas, though I drained them, because I like a "thick" chili. Served it over brown rice. Love it because you can make it with stuff you probably already have on hand, and it's low calorie as a plus. A keeper!

  • juliannne Posted: 10/17/11
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    For those who thought this was too bland, you might want to check your spices to make sure they are not out of date. They lose flavor if they sit too long or if they are not stored airtight. I thought this was delicious but I also used veg bouillion instead of water.

  • Hungryhippo38 Posted: 10/17/11
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    It was fabulous! I was not sure if I would like it but it was delightful!!!!!! Yummy! I would tell anyone to make it! Nothing went to waste!!!

  • Danyelley Posted: 10/19/11
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    I really liked the flavor combos of the spices in this chili, plus it was done in 30 mins! Perfect for a weeknight meal on a chilly fall day. I did use chicken broth instead of water (so important to add as much flavor as possible with a short cooking time), and used one can of great northern beans and one can of chickpeas to add a little variety. Definitely going in my regular cold weather rotation.

  • awwmom Posted: 10/20/11
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    I was surprised how much my family and I LOVED this. I'm not a huge fan of chickpeas, but had a couple of cans in my pantry so decided to try this recipe. I did make a few minor changes...used chicken broth instead of water, and didn't add the cinnamon (not a fan of cinnamon in savory foods). My husband and two sons had two bowls each! I will make again. To anyone who thought the flavor was bland: make sure to add the 2 T. lemon juice and cilantro at the end. Also, the smoked paprika is a must.

  • GramercyGal Posted: 10/11/11
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    I was so disappointed in this dish. Despite all the amazing spices and vegetables (and reviews), I actually found the flavor to be muddled and bland. I may try making it again, but I'll do some things differently - 1.) vegetable or chicken stock instead of water, 2.) fire roasted tomatoes instead of regular, 3.) play around with the spice blend to find the right flavors, 4. maybe add a sweet element, like butternut squash or sweet potato.

  • Faintgirl83 Posted: 10/23/11
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    Really tasty, very simple one pot meal. I might add lamb next time, but it's great with veggies alone too.

  • Candy789 Posted: 12/09/11
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    I absolutely loved this recipe!!! I just added a little bit of more salt and lemon and that´s iit. Also used brown bread toasted with garlic as side dish and sprinkled some parmesan cheese as decoration on top of the chili; it was a knock out with my friend! Paired it with some white wine for a winner + healthy night :)

  • artemisann9 Posted: 11/28/11
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    For those with family members who refuse to eat vegetarian things: I made this as directed except that I first sauteed some lamb chunks in olive oil and drained most of the grease. I then proceeded to follow the recipe (except, due to the volume of lamb, I omitted one of the chickpea cans, and I used fresh onion). My husband and I both loved this! Rich and hearty flavor.

  • kvcooks Posted: 11/22/11
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    A big hit in our house! I changed things up a bit; sauteed spices in the oil before I added the vegetables, used half chicken broth, used fire-roasted tomatoes, and pureed half the vegetable mixture before adding garbanzos and turkey to make it thicker and creamier. This is now in the winter rotation, for sure! Love the idea of naan with this.

  • Onecentinvegas Posted: 10/15/12
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    Insanely good! Husband went nuts for this. I took some of the other posters' suggestions and made it with 1 lb. of ground lamb and used chicken broth instead of water. Served with crumbled goat cheese and a little plain yogurt. Was DEEEEEE-lish! Husband wants this again soon, and I do too.

  • Annanas28 Posted: 06/10/12
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    incredibly easy and tasty! made the kitchen smell delicious.

  • abigailnj Posted: 10/15/12
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    I wanted to have a meatless day and had no idea what to do for dinner, then this recipe showed up in my inbox. It was delicious! I couldn't stop eating it. I paired it with sauteed pumpkin cubes and asparagus which was also very good, but I don't think I would serve the two together again.

  • Windycitygal51 Posted: 10/25/12
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    This was really tasty. I used only one can of chickpeas and it was fine, I think with two it would have been too thick. I also added a diced sweet potato that I happened to need to use up. I served it with fat free greek yogurt which added creaminess. Really good veggie recipe. Will make again.

  • csquid361 Posted: 10/23/12
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    This recipe was wonderful! I didn't tell my boyfriend ahead of time that it didn't have meat because he wouldn't have approved haha. He does 95% of the cooking and it always has meat as the main element. He couldn't believe how hearty and tasty it was! We used one can of black beans instead of 2 cans of chick peas solely based on personal preference. I also used chicken broth rather than water. It smells amazing while simmering and it was really very easy. We had it with grilled cheese :) I will definitely be making this again!

  • Agiola78 Posted: 10/16/12
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    This was very good! Everyone enjoyed it! I did use fresh ginger instead of powdered and instead of red pepper flakes, I used red chili paste. We like it spicy! Thanks for the recipe!

  • CheriinDenver Posted: 10/14/12
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    My family and I really enjoyed this recipe (we served it over rice). Followed recipe but added some currents during last five minutes of cooking. Loved the sweetness in contrast to the other spices. Don't skimp on the red pepper. The recipe is bland without it. Tried to do without it due to my son's dislike of anything resembling spice, but the chili needed it. Will definitely make again!

  • mccally Posted: 11/01/12
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    This was great, but I really think it would have been SO much better if I had replaced the water with vegetable or chicken broth. I will make again and try it with the substitution. Also, we ate it with some crusty rosemary sourdough bread. Very good combo.

  • IzzyBizzy Posted: 01/03/13
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    This is one of our favorites. I make it exactly as stated but sometimes I add more cayenne. This is quick, easy and filling. The lemon and cilantro really add to this dish. Will make it many more times.

  • FlossieGood Posted: 08/05/13
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    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.

  • Nonna60 Posted: 10/21/13
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    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" texture. 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.

  • jklutz06 Posted: 10/21/13
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    So good! Bursting with flavor! Even my meat eating husband loved it, but couldn't help but over eat since he loved it so much. Highly recommend trying!

  • smallhart Posted: 10/24/13
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    Liked this a lot. Didn't change much, used fire roasted tomatoes and a can of Rotel, and a little more garlic.

  • loarahp Posted: 10/21/13
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    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.

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