Total Time
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

Ingredients Nutrition


  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

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.

luvcook'n March 30, 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.

Lalaloula March 29, 2010

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!

littlemafia September 27, 2009

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