Morroccan Chili

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 Lara Har­riger 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

Instructions

  1. Heat oil in a large sauce pan our Dutch oven over medi­um-high heat. 
  2. Saute onion, cel­ery, car­rot, and gar­lic approx. 5 min­utes.
  3. Stir in spices (cumin through cayen­ne) and saute 1 min­ute.
  4. Add water, toma­to paste, chick­peas, toma­toes. Sim­mer 20 min­utes.
  5. Add cilantro and lemon juice just before serv­ing.