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    You are in: Home / Low-cholesterol / Moroccan Chickpea Chili Recipe
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    Moroccan Chickpea Chili

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 30, 2010

      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 I am adding the cilantro when I reheat. Thank you so much for this really yummy dinner.

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    • on March 29, 2010

      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.

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    • on February 12, 2010

    • on September 27, 2009

      Really unusual combination of spices but so tasty! I tried this with chicken but I'll make the vegetarian version too. Even better the second day!

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    • on November 05, 2008

      This was absolutely delicious! A very healthy and satisfying meal, especially on a cold day. The spice combination rocks!

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    Nutritional Facts for Moroccan Chickpea Chili

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 346.4
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 851.1 mg
    Total Carbohydrate 64.2 g
    Dietary Fiber 13.1 g
    Sugars 6.7 g
    Protein 13.3 g

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