Moroccan Chickpea Chili

Total Time
40mins
Prep
20 mins
Cook
20 mins

A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful

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Ingredients

Nutrition

Directions

  1. Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  2. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  3. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Most Helpful

5 5

Absolutely wonderful! I reconstituted dry garbanzos to cut down on the sodium. I didn't have any cilantro...but I did have spinach. I put a couple of handfuls in the pot after it had finished cooking...just to let it wilt. There was enough leftover for tonights dinner...so I am adding the cilantro when I reheat. Thank you so much for this really yummy dinner.

5 5

Wow, what a super yummy, spicy chili!!!! It was soooo good! The different spices go really well together and make for a flavour experience, that is very special. I especially liked the cinnamon in this. As I dont like celery that much, I simply left it out and used a little more carrot to compensate for it. Your directions were spot on and everyone enjoyed this chili a lot. THANKS SO MUCH for sharing it here with us, Umberle. We will make it again. Made and reviewed for one of my babies in PAC March 2010.

5 5