I thought it would be nice to take a step out of the comfort of rich soups and stews that I have been cooking lately and “spice it up”. This recipe is a great alternative to traditional chili that adds a little zing to our weekly menu, plus it’s great for a last minute meal as I tend to have most things on hand for it at any given time.
Since I am not a huge fan of spicy foods I added a dollop of sour cream to mine that isn’t reflected in the recipe. Chuck chose to go with cheddar cheese. Lemons work as well, however I didn’t have any at the time. I also ended up adding a lot of extra cilantro, because I like the added texture and freshness element, but that should be no surprise to the regular reader. I love my herbs!
Another note on this dish it’s only about 240 calories a serving! You could even add a lean protein such as chopped sirloin and it would still be clean, though with a few more calories. I love having these healthy recipes in my back pocket.
Vegetarian Moroccan Chickpea Chili (Serves 2)
1tbs EVOO
2 cloves garlic, minced
1 medium yellow onion, chopped
2 medium carrots, chopped
3 medium celery stalks,chopped
1 medium green bell pepper, chopped
1 tbs ground cumin
2tsp coriander
1tsp ground mustard
1tsp turmeric
1tsp paprika
½ tsp cayenne pepper
1tsp black pepper
1 can chickpeas, drained
3 cups vegetable broth
1 cup frozen corn
2 medium tomatoes, chopped
1 bay leaf
1 6-oz jar of tomato paste
1 lemon (optional)
1 tbsp cilantro chopped (optional)
In a large pot, or Dutch oven sauté garlic, onions, carrots, celery, and spices in oil. Once the vegetable begin to soften, roughly 5 minutes, add chickpeas and cook for another 2 to 3 minutes. Add broth, corn, tomatoes, and bay leaf. Bring to a simmer and cook for roughly 30 minutes or until the chili thickens, stirring occasionally. Adjust seasonings. Serve topped with cilantro and lemon.