Chickpea Chili Recipe

Name: Chickpea Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas; 2 quarts boiling water; 2 tablespoons olive oil, divided; 1 1/2 cups chopped onion; 5 garlic cloves, minced; 1 tablespoon tomato paste; 1 1/2 teaspoons ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon ground red pepper; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 2 1/2 cups fat-free, lower-sodium chicken broth; 1/2 cup water; 2/3 cup sliced pimiento-stuffed olives; 1/2 cup golden raisins; 1 (28-ounce) can whole tomatoes, undrained and crushed; 4 cups chopped peeled butternut squash; 1 cup frozen green peas, thawed; 6 cups hot cooked couscous; 8 lime wedges; 1/4 cup chopped fresh cilantro

Servings: persons

1 cup dried chickpeas
2 quarts boiling water
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth
1/2 cup water
2/3 cup sliced pimiento-stuffed olives
1/2 cup golden raisins
1 (28-ounce) can whole tomatoes, undrained and crushed
4 cups chopped peeled butternut squash
1 cup frozen green peas, thawed
6 cups hot cooked couscous
8 lime wedges
1/4 cup chopped fresh cilantro

1
Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.
4
This recipe has been retested for
5
, 2012

2815

kcal

Calories

249

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup dried chickpeas, 2 quarts boiling water, 2 tablespoons olive oil, divided, 1 1/2 cups chopped onion, and more.

Yes, Chickpea Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Chili

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