Moroccan Chickpea Chili

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Added Nov 21st, 08 by
FoodConnect.com Test Kitchen


  • Categories: Rice, Grains & Beans, Soups & Stews, Vegetables
  • Servings: 4 change
  • Calories per serving: 887
  • Prep Time: 10 mins
  • Cook Time: 40 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 88744%
Fat 16g25%
Cholesterol 0mg0%
Sodium 274mg 11%
Carbohydrates 146g44%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => no-salt-added tomato paste
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  • 2 teaspoons olive oil
  • 1 cup onion, prechopped
  • 3/4 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1 tsp bottled minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp 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 fresh cilantro, chopped
  • 1 tbsp fresh lemon juice

Recipe Method

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 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.

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