Moroccan Chili


Ready in 30 minutes and it’s super easy to make; most of the cooking time is letting everything simmer on the stove.

Ingredientsmoroccan chili

  • 1/2 cup chopped onion
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped potato (or sweet potato)
  • 2 cloves garlic, minced
  • 1-2 teaspoons chopped ginger
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon crushed red pepper (optional)
  • 1/2 cup water
  •  2 tablespoon tomato paste
  • 1 can (400 grams) chick-peas, rinsed and drained
  • 1 lemon, juiced
  • Cooked couscous or quinoa (optional)
  • Chopped cilantro, for garnish (optional)

Directions

  1. Heat olive oil in a large saucepan over medium heat. Add onion, carrot, potato, garlic, and ginger. Sauté for 5 minutes.
  2. Stir in cumin, paprika, turmeric, black pepper, salt, cinnamon, and crushed red pepper.
  3. Add water, tomato paste, garbanzo beans and bring to a boil.
  4. Reduce heat and simmer, covered, for 20 minutes.
  5. Stir in lemon juice. If desired, serve over couscous or quinoa and garnish with cilantro.

 

 

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