Monday, November 11, 2013

Moroccan Chickpea Chili

So we went to the grocery store the other day and I saw ground lamb. And wondered what lamb chili would be like.  I kept thinking about that.  Then CL emailed out this recipe.  Well, how bad could it be with lamb?

I told D I would make it.  I got sidetracked sitting on the couch and I never made it.  Fast forward 2 weeks, and our dinner plans were foiled by an overnight marinade.  Well, let's have this.  D was a little confused at the lack of time involved.  He agreed to add the lamb.

It was pretty good.  The flavors are strong, and with the lamb it was more like 5 servings than 4. We didn't have lemon, which we actually think you really do need.  I would have again, but it is like stuffed peppers.  I probably will only do 1-2 servings of it before I'm tired of the flavor.

Moroccan Chickpea Chili

Photo by ALB

This recipe—packed with chickpeas, canned tomatoes, carrot, celery and onion—proves that you don't need meat for a satisfying and filling chili.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:36 Minutes

2 teaspoons olive oil
Add 1 pound of ground lamb, browned
1 cup prechopped 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 (and lamb); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutritional Information without lamb
Calories: 215; Calories from fat: 23%; 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

Cooking Light SEPTEMBER 2007

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