Welcome to the RoL Pinterest Party. Join me every 2nd and 4th Tuesday as we link up and share how we made, cooked, baked, crafted, planned, organized, followed or created one of the pins on our Pinterest boards OR share something original that others can pin onto their boards.
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Now that we are trying to cut out the processed food and eat “real” food, I am cooking from scratch more. I have been trying new recipes, particularly ones with anti-cancer foods and spices, like turmeric. One of those new recipes I tried was this Moroccan style chickpea chili.
(Not pictured – Butternut squash. I was out so I used winter squash.
I originally got the recipe from my cookbook – Cooking Light: Slow Cooker Tonight.
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 (Use veggie broth to make this a Meatless Meal.)
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
(NOTE: The second time I made this I added 1/2 teaspoon of ginger. I also added a bit more red pepper since is was on the sweeter side.)
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; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 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.
As I mentioned, I subbed the butternut for winter squash. I also used brown rice instead of couscous. We loved the flavor and it wasn’t spicy so the kids enjoyed it too. The next time I may try adding a little ginger too. 🙂
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Now it’s your turn.
1. Choose your creation, share about it and snap a photo if you can.
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