Saturday, September 5, 2009

Moroccan Chickpea Chili

Moroccan Chickpea Chili
Cooking Light: The Essential Dinner Tonight Cookbook
Serves 4

2 tsp olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrots
1 tsp minced garlic (fresh or bottled)
2 tsp ground cumin
2 tsp paprika
1 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground red pepper
1 1/2 cup water
2 Tbsp no-salt-added tomato paste
2 (15.5 oz) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
2 Tbsp chopped fresh cilantro
1 Tbsp fresh lemon juice

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; saute 5 minutes. Stir in cumin and next 7 ingredients; 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.

Calories: 215 (23% from fat)
Fat: 5.5g (sat 0.4g, mono 2.9g, poly 1.9g)
Protein: 7.7g
Carbs: 36.3g
Fiber: 9.8g
Cholesterol: 0mg
Iron 3.4mg
Sodium 534mg
Calcium 102mg

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