Moroccan Chickpea Chili

Moroccan Chickpea Chili

Serves 2-3

Ingredients:

• 1/2 cup + 3 1/2 cups vegetable broth
• 1 cup onions, diced
• 1 large or 2 small cloves of garlic, minced
• 1 cup carrots and sweet potatoes or squash diced
• 1 cup zucchini, chopped
• 2 cups tomatoes chopped
• 1 cup parsley chopped
• 1/2 cup tomato paste
• 1 cup cooked chickpeas
• 1 tsp. coriander
• 1/3 tsp. paprika
• 2 tsp. cumin
• 1 tbs. raw apple cider vinegar
• 2 tsp. ginger, sliced
• Sea salt, to taste
• Cooked quinoa, wild rice or whole grain of choice

Also delicious over Zucchini noodles, chickpea or black bean pasta!

Directions:

1. In a large saucepan, start to heat about 1/2 cup of the vegetable broth. Add the onions and garlic and cook for a few minutes. Add all the veggies, and cool as well for a few minutes.
2. Add the chickpeas and the rest of the vegetable broth, as well as the rest of the seasonings and ginger. Bring to a boil then lower temperature and allow to simmer for 45 minutes to an hour, allowing to reduce.
3. Season with salt and pepper to taste,
4. Ladle over whole grains or pasta of choice in bowls to serve.

Marsha Fenwick, C.N.P.  R.R.T.