- 8
Ingredients
- Photo: Nina Choi; Styling: Lisa Lee
- Chickpea Chili
- Other Time: 9 hours, 30 minutes minutes
- Yield: 8 servings (serving size: 1 cup chili and 3/4 cup couscous)
- 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
- 1/4 cup chopped fresh cilantro
- 6 cups hot cooked couscous
- 8 lime wedges
Preparation
Step 1
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.
CALORIES 382 ; FAT 7.6g (sat 0.9g,mono 4.1g,poly 0.8g); CHOLESTEROL 0.0mg; CALCIUM 133mg; CARBOHYDRATE 69.4g; SODIUM 790mg; PROTEIN 12.9g; FIBER 8.6g; IRON 4mg
Cooking Light, MARCH 2011