Moroccan Chickpea Chili

READY IN: 40mins
Recipe by Umberle

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

Top Review by luvcook'n

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.

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.

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