Moroccan Chickpea Chili

Amazingly easy, all ingredients are on hand for me. I add veggie broth if I have it.
I taught nutrition at a community college with veryl divirse students and what a hit it is!

I followed the recipe pretty closely, but made two modifications. I used beef (sorry), and added a handful of golden raisins. I honestly think that the beef, while great, was not at all necessary. The raisins, however, really put it over the top. I encourage the addition.

This is great as is. I add at least another tablespoon of tomato paste or it is a bit watery. I use normal tomatoes and tomato paste. If I use the no salt kind I end up adding extra salt anyway but it is not really necessary. I always start cooking the carrots first and cook them longer than suggested or they will be crunchy when it is done. I add zucchini and butternut squash and if I have it I'll throw in a couple cups of baby spinach at the end. I also add extra carrots and onions and usually a little less celery than the recipe calls for but that is just a preference. I make this recipe all the time and everyone loves it. Great recipe!

A great alternative to regular chili. I added shredded chicken to give it more substance, but it's not necessary. I also doubled the celery and carrots and swapped a can of chick peas for a can of black beans, as suggested by other reviews. Delicious!

Liked this a lot. Didn't change much, used fire roasted tomatoes and a can of Rotel, and a little more garlic.

So good! Bursting with flavor! Even my meat eating husband loved it, but couldn't help but over eat since he loved it so much. Highly recommend trying!

Simple, quick and easy on the wallet, this veggie soup is quite tasty. I was liberal with the veggies (all fresh, not pre-chopped!), used veggie broth instead of water and subbed fresh ginger. Halfway through, the soup looked more like stew, so I ended up doubling the liquid for a thinner end product. It was truly ready to eat within 30 mins, which is lovely for a weekday meal. Perfect for a fall/winter warm up.

What attracted me to this recipe was the Moroccan flavorings. Very versatile recipe, that one can add/substitute variety of vegetables. I did add 2 large bay leaves and use stock or broth vs water. Also garnished with plain Greek yogurt, goat or feta cheese, and chopped green onions. This is vegetarian (lacto-ovo), but one could add lamb or goat which are part of many Moroccan dishes. (Poultry & beef would be good as well.) I love meatless dishes, so this is good for me. I have pureed 1/2 (1 can) of the garbanzos to "thicken" it up and add some "creaminess" texture. I need to say, this is the first recipe, I've seen stated "prechopped onions" and "bottled garlic". I don't understand their reasoning. Oh, well. LOL. 1) Preprepared foods are always more expensive. 2) The carrots & celery needs to be chopped. Just do the onions & garlic at the same time. No big deal.

my husband and i love this recipe! will definitely make again. i couldn't find turmeric in the local grocery store (bugger that!) so i subbed with 6T of mccormick moroccan seasoning blend (and omitted salt, pepper, cinnamon, turmeric, ginger, paprika, and cumin because it's already in the blend). problem solved! and, it simplified the recipe tremendously. i also subbed veggie broth for the water.

This is one of our favorites. I make it exactly as stated but sometimes I add more cayenne. This is quick, easy and filling. The lemon and cilantro really add to this dish. Will make it many more times.

This was great, but I really think it would have been SO much better if I had replaced the water with vegetable or chicken broth. I will make again and try it with the substitution. Also, we ate it with some crusty rosemary sourdough bread. Very good combo.

This was really tasty. I used only one can of chickpeas and it was fine, I think with two it would have been too thick. I also added a diced sweet potato that I happened to need to use up. I served it with fat free greek yogurt which added creaminess. Really good veggie recipe. Will make again.

This recipe was wonderful! I didn't tell my boyfriend ahead of time that it didn't have meat because he wouldn't have approved haha. He does 95% of the cooking and it always has meat as the main element. He couldn't believe how hearty and tasty it was! We used one can of black beans instead of 2 cans of chick peas solely based on personal preference. I also used chicken broth rather than water. It smells amazing while simmering and it was really very easy. We had it with grilled cheese :) I will definitely be making this again!

This was very good! Everyone enjoyed it! I did use fresh ginger instead of powdered and instead of red pepper flakes, I used red chili paste. We like it spicy! Thanks for the recipe!

Insanely good! Husband went nuts for this. I took some of the other posters' suggestions and made it with 1 lb. of ground lamb and used chicken broth instead of water. Served with crumbled goat cheese and a little plain yogurt. Was DEEEEEE-lish! Husband wants this again soon, and I do too.

I wanted to have a meatless day and had no idea what to do for dinner, then this recipe showed up in my inbox. It was delicious! I couldn't stop eating it. I paired it with sauteed pumpkin cubes and asparagus which was also very good, but I don't think I would serve the two together again.

My family and I really enjoyed this recipe (we served it over rice). Followed recipe but added some currents during last five minutes of cooking. Loved the sweetness in contrast to the other spices. Don't skimp on the red pepper. The recipe is bland without it. Tried to do without it due to my son's dislike of anything resembling spice, but the chili needed it. Will definitely make again!

incredibly easy and tasty! made the kitchen smell delicious.

I absolutely loved this recipe!!! I just added a little bit of more salt and lemon and that´s iit. Also used brown bread toasted with garlic as side dish and sprinkled some parmesan cheese as decoration on top of the chili; it was a knock out with my friend! Paired it with some white wine for a winner + healthy night :)

For those with family members who refuse to eat vegetarian things: I made this as directed except that I first sauteed some lamb chunks in olive oil and drained most of the grease. I then proceeded to follow the recipe (except, due to the volume of lamb, I omitted one of the chickpea cans, and I used fresh onion). My husband and I both loved this! Rich and hearty flavor.

A big hit in our house! I changed things up a bit; sauteed spices in the oil before I added the vegetables, used half chicken broth, used fire-roasted tomatoes, and pureed half the vegetable mixture before adding garbanzos and turkey to make it thicker and creamier. This is now in the winter rotation, for sure! Love the idea of naan with this.

Really tasty, very simple one pot meal. I might add lamb next time, but it's great with veggies alone too.

I was surprised how much my family and I LOVED this. I'm not a huge fan of chickpeas, but had a couple of cans in my pantry so decided to try this recipe. I did make a few minor changes...used chicken broth instead of water, and didn't add the cinnamon (not a fan of cinnamon in savory foods). My husband and two sons had two bowls each! I will make again. To anyone who thought the flavor was bland: make sure to add the 2 T. lemon juice and cilantro at the end. Also, the smoked paprika is a must.

I really liked the flavor combos of the spices in this chili, plus it was done in 30 mins! Perfect for a weeknight meal on a chilly fall day. I did use chicken broth instead of water (so important to add as much flavor as possible with a short cooking time), and used one can of great northern beans and one can of chickpeas to add a little variety. Definitely going in my regular cold weather rotation.

For those who thought this was too bland, you might want to check your spices to make sure they are not out of date. They lose flavor if they sit too long or if they are not stored airtight. I thought this was delicious but I also used veg bouillion instead of water.

Am eating mostly vegetarian these days and LOVED this. I didn't rinse the chickpeas, though I drained them, because I like a "thick" chili. Served it over brown rice. Love it because you can make it with stuff you probably already have on hand, and it's low calorie as a plus. A keeper!

It was fabulous! I was not sure if I would like it but it was delightful!!!!!! Yummy! I would tell anyone to make it! Nothing went to waste!!!

I was so disappointed in this dish. Despite all the amazing spices and vegetables (and reviews), I actually found the flavor to be muddled and bland. I may try making it again, but I'll do some things differently - 1.) vegetable or chicken stock instead of water, 2.) fire roasted tomatoes instead of regular, 3.) play around with the spice blend to find the right flavors, 4. maybe add a sweet element, like butternut squash or sweet potato.

Easy and excellent! A must try!

Excellent flavor and very hearty! I was a little unsure about the recipe - seemed too simple and quick - but both my husband and I really liked it. I followed the recipe with only a few changes - - fresh garlic rather than bottled, more carrots, low-sodium vegetable broth rather than water, 28 oz can of tomatoes -- and served it with low-fat sour cream (no cilantro or lemon juice) . A very satisfying meal for a snowy, winter night. Will definitely make again!

Good but unremarkable, at least it's cheap and quick to make. The spices just seem to kind of run together into a sort of unremarkable flavor. I probably won't make it again.

Loved this chili! Amazing flavours! I added a 28oz can of the diced tomatoes instead of just the 14.5oz.

One of my go to recipes for a quick weekday meal. I can't even count how many times I've made this recipe. Not only is this recipe quick, but it's delicious and very healthy. The only alteration I've made is to add more of the celery and carrot. The spice combo is to die for. It goes very well with the suggested spinach and orange salad. I have served this once at a party of 30+ people and everyone enjoyed it very much.

Love it. The aroma is beautiful while cooking. I upped it to 1 cup each of onion, celery and carrots plus 2 cans of vegetable broth instead of the water. A little more red pepper too. Great with a cucumber, yogurt based salad for no meat night.

Very tasty dish my husband and I have made several times now. Keeps well and makes delicious leftovers as well. Makes the whole apt. smell wonderful! I follow the directions as is and turns out great every time!

I love this dish. I've made it several times. If you have a Trader Joe's in your neighborhood, they sell frozen Nan bread. Great warmed up along side the stew. They also have unsweetened mint green tea. (refridgerated near the smoothies and fresh o.j.) Also good with this Moroccan themed dinner.

Super quick and easy! I usually make this for dinner while my daughter is napping, and I still have time to check e-mails and do laundry before she wakes! :o) I make this at least twice a month and serve with crusty bread for dipping. I have substituted other beans for the chickpeas if I am out, and usually add more garlic and a bit extra of each spice. Delicious!!

Great recipe, and paired with the suggested Orange-green olive salad I'd serve it to company. I made the recipe as-is to try it as the writer intended (except I did use fresh garlic and onion). I like heat but I went with the suggested amount to make sure I could taste the flavors of all the other spices. Very good, very easy, fast to put together!! Great if you're having guests but don't have hours to prepare something.

I was hoping this dish would be food--it ended up being fantastic! It was a quick and simple weeknight meal that took advantage of many of the lesser-used spices in my cabinet. We used chicken broth instead of water and just about doubled the amount (I wanted it a bit more soupy). I also added in a handful of chopped green bell pepper and used a clove of fresh minced garlic, rather than the bottled stuff. The only other change we made was to use only one can of chickpeas and substitute a can of black beans for can two of the chickpeas. (as suggested by other reviewers) We served it with crusty Italian bread. It's going in our

I love this dish. It's low calorie, but fills you up! Pair it with the salad from the menu suggestion and you have a healthy, satisfying and tasty meal!! Oh - I double the red pepper to give it more kick!