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.
Hubby Tom enjoyed this meal even though it’s meatless! He seems to be coming around to the idea of meatless meals. 🙂
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.
The chili recipe included the serving suggestion of this pretty Orange, green olive spinach salad as a side dish. It was perfect! The sweetness from the oranges and a light honey olive oil drizzle contrasted beautifully with briny chopped olives. I only had garlic stuffed green olives but they worked well. Deliciously different. You just have to try it!
Moroccan Chickpea Chili
- 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 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 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.
Yield: 4 servings
Serving Size: 1 1/2 cups
Estimated Nutritional Information*
Amount per serving: Calories: 215, 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 WWPP 5
Serving Suggestion Orange-green olive salad Combine 1 tablespoons honey, 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/4 teaspoon ground cumin, and a dash of salt in a small bowl. Arrange 4 cups fresh baby spinach on a serving platter. Cut 4 peeled navel oranges into 1/4-inch-thick slices; arrange over spinach. Drizzle with honey mixture; sprinkle with 2 tablespoons chopped green olives.
Yield: 4 servings
Estimated Nutritional Information*
Amount per serving: Calories 102.8, Fat 4.2g, Cholesterol o mg, Sodium 102.5mg, Potassium 522.1mg, Carbohydrates 14.4g, Fiber 2.5g, Protein 2g
Recipes adapted from Cooking Light September 2007
*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.
I know many of you are still having winter weather and getting more snow! Our beautiful weather last week didn’t last – nope it was foggy and wet here today when I went out to walk this morning. Perfect soup/chili weather. I even made another batch of what is becoming one of my favorite make ahead meals the Vegetarian Black Bean & Soy Chorizo Chili.
Have a fantastic weekend!
I’m glad you are here. Feel free to add a comment or ask a question.
What are your weekend plans?
Do you eat any meatless meals?
Eileen in CA
Yes we eat a meatless meal several times a week. We love several meatless meals, one is made with garbanza, kidney beans and pasta (wheat). This is our go to meal.
Love our weather, last week was great today the wind was a little cool.
Your meatless meals sound good Eileen! Have a great weekend.
The Candid RD
This sounds wonderful, and the photos are amazing!! I love that you added cinnamon to this. I really think cinnamon works well in savory dishes.
I use to be afraid of using cinnamon in savory dishes but once I gave it a try I was won over!
Breakfast is almost always a meatless meal for me 😀
We eat meatless sometimes, but I find it really hard to get in enough protein without making the carbs really high with meatless meals. I eat a lot of protein.
I love, love cinnamon in savory dishes – people shouldn’t be afraid to try it, so yummy!
It can be a challenge to find the right combination of macro and micronutrients that work best for us as individuals. I am still a work in progress in that department! You are so right about cinnamon in savory dishes. 🙂
Yup, winter just won’t leave. About an inch or two of new snow on the ground this morning. Blech! Someone needs to kick Mother Nature in the rear! haha
I’ll have to give this soup a go. I have a feeling my hubby won’t go for it, but it would make tasty lunches for myself all week!! Love that salad idea!
My parent live in Nebraska and they got more snow too Renee! This is the winter that just won’t stop! I have really won hubby Tom over with some meatless meals lately. It has taken some doing – but he is finding that they can be filling and we still get plenty of protein it’s just not in the form of meat like he is accustom to. 🙂 As we get older we seem to need less calories so I am trying to create meals that are filling yet not too heavy on the calories and fat. I am on a learning curve.
Hope you have a great weekend!
I’m not sure why but I’m totally dazzled by your orange slices, they look so cute and tasty like that…Everything here looks delicious for sure!! I never thought of making “chili” with chickpeas before, so good!
Thank you Robin! It was a feast for the eyes as well as the taste buds. 🙂
That may be a bit too many chick peas for me, so I’ll check out your black bean and chorizo dish!
Yep, winters grip won’t let go – hopefully in the next two weeks we’ll see temps closer to 50!
Enjoy your weekend!
Hope you have a god weekend too Biz!
Jody - Fit at 55
I am not a chickpea fan but all your recipes look so amazing! If I lived with you, I would try them all! 🙂 Hope your feet are working well for you! 🙂
Thank you Jody! Hope you have a wonderful weekend.
These days, I have more meatless meals than ones with meat in them! LOL If anyone ever has a decent price on turkey or chicken again, that will change, but for now, I’m enjoying the lentils.
And I agree, cinnamon is an excellent addition to chili!
I love lentil as well. In fact I think I need to make more of the taco lentils so we have them to heat and eat for lunch next week. I try to stock up when things go on sale too – it’s easier on the budget!