Moroccan Chickpea Chili

Experience the bold, aromatic flavors of North Africa with this Moroccan Chickpea Chili, a hearty and healthy one-pot meal that’s ready in just 45 minutes! Packed with plant-based protein from tender chickpeas and loaded with vibrant vegetables like carrot, red bell pepper, and onion, this chili is elevated by a warming blend of Moroccan-inspired spices, including cumin, cinnamon, and smoked paprika. A hint of harissa adds an optional touch of heat for spice lovers. Simmered in a rich tomato base with vegetable broth, this dish is as comforting as it is nutritious. Serve it over fluffy quinoa for a complete meal and garnish with fresh cilantro for a burst of freshness. Perfect for a cozy weeknight dinner or meal prep, this vegan and gluten-free recipe will transport your taste buds straight to Marrakech!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 4 cloves Garlic cloves, minced
• 2 medium Carrot, diced
• 1 large Red bell pepper, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Harissa paste (optional, for heat)
• 2 15-ounce cans Canned chickpeas, drained and rinsed
• 1 28-ounce can Canned crushed tomatoes
• 2 cups Vegetable broth
• 2 cups Cooked quinoa (optional, for serving)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic, diced carrot, and diced red bell pepper. Sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Add the ground cumin, ground coriander, ground cinnamon, smoked paprika, and turmeric. Stir well to coat the vegetables in the spices and cook for 1-2 minutes, until fragrant.

Step 5

If using, stir in the harissa paste for a spicy kick.

Step 6

Add the drained and rinsed chickpeas, crushed tomatoes, and vegetable broth to the pot. Stir to combine.

Step 7

Bring the mixture to a simmer, then lower the heat to medium-low and let it cook uncovered for 20-25 minutes, stirring occasionally.

Step 8

Season with salt and black pepper to taste. Adjust the seasoning as needed.

Step 9

Serve the chili hot, optionally over cooked quinoa, and garnish with fresh chopped cilantro.

Nutrition Facts

Serving size	2972.9 grams (2972.9g)

Amount per serving	% Daily Value*
Calories	2342

Total Fat 62.70g	80%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7322mg	318%
Total Carbohydrate 374.30g	136%
Dietary Fiber 86.90g	310%
Total Sugars 89.10g
Protein 95.50g	191%

Vitamin D 0IU	0%
Calcium 782mg	60%
Iron 37mg	206%
Potassium 7007mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 15.6%

Carbs: 61.3%