Morroccan 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.

Hubby Tom enjoyed this meal even though it’s meatless! He seems to be coming around to the idea of meatless meals. 🙂

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.

The chili recipe included the serving suggestion of this pretty Orange, green olive spinach salad as a side dish. It was perfect! The sweetness from the oranges and a light honey olive oil drizzle contrasted beautifully with briny chopped olives. I only had garlic stuffed green olives but they worked well. Deliciously different. You just have to try it!

Moroccan Chickpea Chili

• 2 teaspoons olive oil
• 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 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, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Yield: 4 servings

Serving Size: 1 1/2 cups

Estimated Nutritional Information*

Amount per serving: Calories: 215, Fat: 5.5g, Saturated fat: 0.4g, Monounsaturated fat: 2.9g, Polyunsaturated fat: 1.9g, Protein: 7.7g, Carbohydrate: 36.3g, Fiber: 9.8g, Cholesterol: 0.0mg, Iron: 3.4mg, Sodium: 534mg, Calcium: 102mg   WWPP 5

Serving Suggestion Orange-green olive salad Combine 1 tablespoons honey, 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/4 teaspoon ground cumin, and a dash of salt in a small bowl. Arrange 4 cups fresh baby spinach on a serving platter. Cut 4 peeled navel oranges into 1/4-inch-thick slices; arrange over spinach. Drizzle with honey mixture; sprinkle with 2 tablespoons chopped green olives.

Yield: 4 servings

Estimated Nutritional Information*

Amount per serving: Calories 102.8, Fat 4.2g, Cholesterol o mg, Sodium 102.5mg, Potassium 522.1mg, Carbohydrates 14.4g, Fiber 2.5g, Protein 2g

Recipes adapted from Cooking Light September 2007

*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.

Nutmeg Notes

I know many of you are still having winter weather and getting more snow! Our beautiful weather last week didn’t last – nope it was foggy and wet here today when I went out to walk this morning. Perfect soup/chili weather. I even made another batch of what is becoming one of my favorite make ahead meals the Vegetarian Black Bean & Soy Chorizo Chili.

Have a fantastic weekend!

Tami

I’m glad you are here. Feel free to add a comment or ask a question.

What are your weekend plans?

Do you eat any meatless meals?