Sweet Love and Ginger

Vegetarian Chickpea Chili; a Clean Recipe!

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I thought it would be nice to take a step out of the comfort of rich soups and stews that I have been cooking lately and “spice it up”. This recipe is a great alternative to traditional chili that adds a little zing to our weekly menu, plus it’s great for a last minute meal as I tend to have most things on hand for it at any given time.
Since I am not a huge fan of spicy foods I added a dollop of sour cream to mine that isn’t reflected in the recipe. Chuck chose to go with cheddar cheese. Lemons work as well, however I didn’t have any at the time. I also ended up adding a lot of extra cilantro, because I like the added texture and freshness element, but that should be no surprise to the regular reader. I love my herbs!
Another note on this dish it’s only about 240 calories a serving! You could even add a lean protein such as chopped sirloin and it would still be clean, though with a few more calories. I love having these healthy recipes in my back pocket.


Vegetarian Moroccan Chickpea Chili (Serves 2)

1tbs EVOO
2 cloves garlic, minced
1 medium yellow onion, chopped
2 medium carrots, chopped
3 medium celery stalks,chopped
1 medium green bell pepper, chopped
1 tbs ground cumin
2tsp coriander
1tsp ground mustard
1tsp turmeric
1tsp paprika
½ tsp cayenne pepper
1tsp black pepper
1 can chickpeas, drained
3 cups vegetable broth
1 cup frozen corn
2 medium tomatoes, chopped
1 bay leaf
1 6-oz jar of tomato paste
1 lemon (optional)
1 tbsp cilantro chopped (optional)
In a large pot, or Dutch oven sauté garlic, onions, carrots, celery, and spices in oil. Once the vegetable begin to soften, roughly 5 minutes, add chickpeas and cook for another 2 to 3 minutes. Add broth, corn, tomatoes, and bay leaf. Bring to a simmer and cook for roughly 30 minutes or until the chili thickens, stirring occasionally. Adjust seasonings. Serve topped with cilantro and lemon.
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  1. I know this is an old post, but hopefully you’ll be able to help me.
    How many servings does this recipe make? And what kind of mustard would your recommend?

    • I updated the post, but the mustard in this recipes is ground or dry mustard and it should serve two easily. Sorry, this was in my early days of learning to write recipes. Thanks for the comment, I may have to make some time to review these old ones.