Moroccan Chickpea Chili

This is more of a soup than a chili but whatever you choose to call it really doesn’t matter because what’s most important is that it tastes good! The fact that you get a large portion and it’s relatively low calorie but super filling is why I have made this twice in the past week. The second batch was doubled so we would have plenty of leftovers. It’s a little thicker the second day and reheats nicely.This recipe requires a little chopping of carrots, celery and onions but it goes together pretty quickly and needs only a short 20 minute simmer before serving. It’s seasoned up just right with a mixture of cumin, ginger, turmeric, cinnamon and dash of red pepper. A little fresh lime juice and chopped cilantro added just before serving is the final touch. Flavorful without being too hot. I love it.

Moroccan Chickpea Chili

• 2 tablespoons water
• 1 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup chopped carrot
• 1 teaspoon bottled minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/2 cups water
• 2 tablespoons no-salt-added tomato paste
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Heat water 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, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Yield: 4 servings

Serving Size: 1 1/2 cups

Yield: 4 servings

Recipe adapted from Cooking Light September 2007