This is more of a soup than a chili but whatever you choose to call it really doesn’t matter because what’s most important is that it tastes good! The fact that you get a large portion and it’s relatively low calorie but super filling is why I have made this twice in the past week. The second batch was doubled so we would have plenty of leftovers. It’s a little thicker the second day and reheats nicely.This recipe requires a little chopping of carrots, celery and onions but it goes together pretty quickly and needs only a short 20 minute simmer before serving. It’s seasoned up just right with a mixture of cumin, ginger, turmeric, cinnamon and dash of red pepper. A little fresh lime juice and chopped cilantro added just before serving is the final touch. Flavorful without being too hot. I love it.
Moroccan Chickpea Chili
- 2 tablespoons water
- 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 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
Heat water 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.
Yield: 4 servings
Serving Size: 1 1/2 cups
Yield: 4 servings
Recipe adapted from Cooking Light September 2007
Jody - Fit at 55
Your recipes are always great & if I were not a lazy cook & if I had the things necessary to cook – I would try BUT I do PIN! 🙂
Thank you Jody! I don’t think you are a lazy cook – we just have different cooking styles. 🙂
I love Moroccan flavors, and beans satisfy me so much I don’t miss meat with them as my protein. The small amount of tomato paste reminds me I still have some measured out in the freezer for just such a recipe! That was your tip, wasn’t it? I love it!
Yep – I posted about freezing leftover tomato paste for future use! 🙂
This is amazing! I added a chopped zucchini, a cup of pumpkin purée, and was generous measuring out the main spices. It was thick and rich and the flavor was just out of this world. Thank you so much for sharing this recipe!
I love your additions to the recipe Lin – so glad you enjoyed it! Happy Cooking. 🙂