Moroccan Chickpea Chili
Saturday, August 25th, 2007
I received the latest Cooking Light a week or so ago. I flipped through it and the photograph and recipe for the Moroccan Chickpea Chili caught my attention. I like chili and I enjoy Middle Eastern food, so, “Why not?” An added benefit was that I had everything I needed on hand, save diced tomatoes. My wife picked up a can (a big can) at the market the other day and I was in business.
This morning I awoke ready to make this. Preparation is a snap. Once the spices were added, the aromas filled the house. I am always skeptical of adding cinnamon to non-desserts, but it worked well.
The recipe calls for 1 1/2 cups of water. I think 2 cups or perhaps 2 1/4 cups will work better. It’s possible I did not add quite enough of the tomato juice since I judged by eye from the larger can. I don’t think it would have made much of a difference.
The chili is quite flavorful. I enjoy it. I don’t think of it as chili, however, rather more like soup. There is nothing to the dish that suggests chili to me. When I added the recipe to Mastercook, I categorized it as soup. Perhaps that is my thinking for adding more water.
This is a simple dish with nice flavors and something a little bit different than what I normally prepare. I will have it again.
Moroccan Chickpea Chili
Recipe By :Jackie Mills, R.D., M.S.
Serving Size : 4 Preparation Time :0:10
Categories : Soup Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 cup onion — chopped
3/4 cup celery — chopped
1/2 cup carrot — chopped
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 cans garbanzo beans, canned — rinsed and drained; 15 oz.
1 can diced tomatoes — undrained
2 tablespoons fresh cilantro — chopped
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.
CALORIES 215(23% from fat); FAT 5.5g (sat 0.4g,mono 2.9g,poly 1.9g); PROTEIN 7.7g; CHOLESTEROL 0.0mg; CALCIUM 102mg; SODIUM 534mg; FIBER 9.8g; IRON 3.4mg; CARBOHYDRATE 36.3g
Description:
“This recipe proves you don’t need meat to make a hearty chili. Time: 36 minutes.”
Cuisine:
“Moraccan”
Source:
“Cooking Light Magazine, September 2007″
Copyright:
“© Southern Living”
Yield:
“5 1/2 cups”
Start to Finish Time:
“0:32″
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Per Serving (excluding unknown items): 218 Calories; 4g Fat (17.2% calories from fat); 8g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.
NOTES : RDO
First made: 25 August 2007
1 1/2 cups of water seems a bit low to me; next time I will use 2 cups. It’s possible I was a little short as the diced tomatoes I had was 28 ounces and I had to judge half.
This is very flavorful. I used cayenne for the ground red pepper. It had a nice little bite to it. I like traditional chili (even if the All-American is still my favorite). I would not conjure this up as soon as someone said, “Let’s have chili.” Yet, I enjoy this and would have it again. I categorize it more on the soup end of things, but no biggy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0