Moroccan Chickpea Chili

        I loved the flavors of this chili/stew/soup.  Be careful with how much ground red pepper you add if anyone is very sensitive.  It's easy to make with a few key ingredients on hand.  Add more beans or broth depending on the consistency you want.

      If you like this recipe, you might also want to try Chickpea and Cilantro Stew with Cumin. 

       Don't let the long list of ingredients scare you.  It is mostly spices.  

1 T olive oil

1  C chopped onion

¾ C chopped celery     

½ C chopped carrot               

½ C chopped bell pepper   

1  t  minced garlic

2  t ground cumin 

2  t paprika (plain or smoked)

1  t ground ginger

½ t ground turmeric

¼ t freshly ground black pepper

¼ t salt

1/8 t ground cinnamon

1/8 t ground red pepper OR LESS

2 C water or chicken broth

2  T  tomato paste*

1-2 (15 ½ oz) cans chickpeas (garbanzo beans), rinsed and drained

1  (14.5-oz) can diced tomatoes, undrained

2  T chopped fresh cilantro

1  T fresh lemon juice   

Garnish:  yogurt, more cilantro

          (underlines separate groups of ingredients to be added)

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, pepper, and garlic to pan; sauté 5 minutes. Stir in seasonings; cook 1 minute, stirring constantly. Add water or chicken broth, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

This can be garnished with a little dollop of yogurt or sprinkled with more cilantro.

Great served with basmati rice.

* Freeze leftover tomato paste in 1-2 T dollops in a freezer baggie.  Because it is so thick, it will usually stay separate until frozen.  Take out as needed from the baggie.

Original recipe:  Moroccan Chickpea Chili My Recipes