Moroccan Chickpea Chili

Moroccan Chickpea Chili
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cinnamon
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons olive oil
  • + 12 more ingredients
    • ¾ cup chopped celery
    • 1 ½ cups water
    • 1 teaspoon ground ginger
    • 2 tablespoons no-salt-added tomato paste
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons chopped fresh cilantro
    • 1 cup prechopped onion
    • 1 teaspoon bottled minced garlic
    • ½ cup chopped carrot
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika

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, re...

View full recipe at My Recipes

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