I have started using my slow cooker more often. It’s convenient ,economic and ideal to prepare soups, stews,and beans dishes.
I can cook dinner while I am at work or out for the day.
You won’t miss the meat in this flavorful chickpea chili. This chili is full of flavor and very satisfying. Full of colorful vegetables, this chickpea chili is appealing to the eyes as well as the taste buds.
The vibrant red and orange colors make this chili stand out from the crowd. Serve over couscous or rice.
- 1 cup dried chickpeas
- 2 quarts boiling water`
- 1 tablespoon olive oil
- 1½ cups chopped onion
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground red pepper
- ¼ teaspoon ground turmeric
- 2½ cups fat-free, lower-sodium chicken broth or vegetable broth
- ⅔ cup sliced pimiento-stuffed olives
- 1 (28-ounce) can whole tomatoes, undrained and crushed
- 4 cups chopped peeled butternut squash
- 1 cup frozen green peas, thawed
- ¼ cup chopped fresh cilantro
- Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 4 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth, olives, tomatoes, and butternut squash to slow cooker; cover and cook on HIGH 8 hours.
- Stir in peas. Sprinkle with cilantro.
This recipe is adapted from Cooking light magazine.