At my office job, we have an annual chili cook-off. A colleague in my group won this year with Moroccan Chickpea Chili. That sent me off to the web to find a version to try at home. Cooking Light came through. I really like this recipe, plus it is quick and easy! Don’t be put off by the long list of ingredients – many are spices. I had cooked black beans in the freezer so I used them instead of canned.

My slightly modified version of Moroccan Chickpea Chili
Yield 4 servings (serving size: 1 1/2 cups)

Ingredient list

• 1 tablespoon olive oil

• 1 cup chopped onion

• 1 stalk chopped celery

• 1 chopped carrot

• 1 teaspoon 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

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground red pepper

• 1 1/2 cups water

• 2 tablespoons no-salt-added tomato paste

• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 can black 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

How to Make It – Get the instructions here