Friday, February 12, 2010

Andréa's Moroccan Inspired Organic Chili

This recipe is courtesy of Miss Andréa Woods. Andréa does a lot of ethnic cooking with lots of fresh organic vegetables. I haven't tried this chili yet but it looks fantastic! Love the garbanzo beans and all the spices. I'll have to make it and take a picture, though I am sure it looks as good as it sounds.

You will need the following organic ingredients:

2 teaspoons olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
variations: dash in cardamom, fenugreek, mitmita, or curry to taste. sub sweet potatoes for carrots. add a handful of golden raisins or chopped medjool dates.


Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.



  1. This sounds great, and I can almost smell all of the wonderful smells right now!! Thanks so much for this!!

  2. this sounds terrific. i never thought of using chickpeas - genius! :)