It’s not really chili. It’s actually soup, but it’s served at Boxing Day when there’s Red Chili and Green Chili so this is Orange Chili. It’s also Vegan. And, oddly, according to a Moroccan bartender I once described it to, pretty danged authentic. Go figure.
Easy to multiply for crowds. Remember = Do not feed Adrian cilantro.
Moroccan Chili
By Published: August 27, 2012
- Yield: 1 pot (4−6 Servings)
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
Vegan or Vegetarian soup easily made for a crowd.
Ingredients
- 2 tsp olive oil
- 1 cup onion chopped
- 3⁄4 cup celery chopped
- 1⁄2 cup carrot chopped
- 1 tsp garlic minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp tumeric
- 1⁄4 tsp black pepper
- 1⁄4 tsp salt
- 1⁄8 tsp cinnamon
- 1⁄8 tsp cayenne
- 1 1⁄2 cup water
- 2 Tbs tomato paste
- 32 oz chick peas 2 cans
- 30 oz diced tomatos undrained — 2 cans
- 2 Tbs cilantro chopped
- 1 Tbs lemon juice
Instructions
- Heat oil in a large sauce pan our Dutch oven over medium-high heat.
- Saute onion, celery, carrot, and garlic approx. 5 minutes.
- Stir in spices (cumin through cayenne) and saute 1 minute.
- Add water, tomato paste, chickpeas, tomatoes. Simmer 20 minutes.
- Add cilantro and lemon juice just before serving.
