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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.

I also found the recipe online here. I added it to my board – What’s Cooking in the Slow Cooker.

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 (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.)

Preparation

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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1. Choose your creation, share about it and snap a photo if you can.

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