Chickpea Chili

Photo: Nina Choi; Styling: Lisa Lee

• 
  
• 1 cup dried chickpeas
• 2 quarts boiling water
• 2 tablespoons olive oil, divided 
• 1 1/2 cups chopped onion 
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 1/2 cups fat-free, lower-sodium chicken broth 
• 1/2 cup water
• 2/3 cup sliced pimiento-stuffed olives
• 1/2 cup golden raisins
• 1 (28-ounce) can whole tomatoes, undrained and crushed
• 4 cups chopped peeled butternut squash 
• 1 cup frozen green peas, thawed 
• 6 cups hot cooked couscous
• 8 lime wedges
• 1/4 cup chopped fresh cilantro

Preparation

1. 1. 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.
2. 2. 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 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3. 3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

* Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

myrecipes.com

Julianna Grimes, Cooking Light
MARCH 2011