Moroccan Chickpea Chili

Name: Moroccan Chickpea Chili
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 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 Review

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Yield

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

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

Ingredients

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

How to Make It

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.

Chef's Notes

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.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

Huge hit for veg and non-veg alike

2016-11-01T22:26:10-04:00 SingingGourmand

I served this and another Cooking Light chili (with meat) at our annual Halloween neighborhood get-together and both were declared "the best chili I've ever had" by several guests. The only thing I changed was to use smoked paprika (I accidentally used half of what was called for, but it was fine because the smoked flavor is strong). I also transferred it to a slow-cooker after sautéing the vegetables and let it go for a few hours on high. Even non-vegetarians went for seconds. I'll make this again in a heartbeat.

Moroccan Chickpea Chili

Ingredients

How to Make It

Chef's Notes

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Huge hit for veg and non-veg alike

Moroccan Chickpea Chili

Ingredients

Nutritional Information

How to Make It

Chef's Notes

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