Moroccan Chickpea Chili
Experience the bold, aromatic flavors of North Africa with this Moroccan Chickpea Chili, a hearty and healthy one-pot meal that’s ready in just 45 minutes! Packed with plant-based protein from tender chickpeas and loaded with vibrant vegetables like carrot, red bell pepper, and onion, this chili is elevated by a warming blend of Moroccan-inspired spices, including cumin, cinnamon, and smoked paprika. A hint of harissa adds an optional touch of heat for spice lovers. Simmered in a rich tomato base with vegetable broth, this dish is as comforting as it is nutritious. Serve it over fluffy quinoa for a complete meal and garnish with fresh cilantro for a burst of freshness. Perfect for a cozy weeknight dinner or meal prep, this vegan and gluten-free recipe will transport your taste buds straight to Marrakech!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrot, diced
- 1 large Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Harissa paste (optional, for heat)
- 2 15-ounce cans Canned chickpeas, drained and rinsed
- 1 28-ounce can Canned crushed tomatoes
- 2 cups Vegetable broth
- 2 cups Cooked quinoa (optional, for serving)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, diced carrot, and diced red bell pepper. Sauté for another 5 minutes until the vegetables begin to soften.
Add the ground cumin, ground coriander, ground cinnamon, smoked paprika, and turmeric. Stir well to coat the vegetables in the spices and cook for 1-2 minutes, until fragrant.
If using, stir in the harissa paste for a spicy kick.
Add the drained and rinsed chickpeas, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a simmer, then lower the heat to medium-low and let it cook uncovered for 20-25 minutes, stirring occasionally.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the chili hot, optionally over cooked quinoa, and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 89.1 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 7007 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
