Anti Inflammatory Moroccan Cinnamon-Spice Chickpea Chili
Warm, deeply spiced, and loaded with ingredients that genuinely pull their weight, this chickpea chili is the kind of pot you'll want simmering on the stove all week. Turmeric, ginger, cinnamon, and cumin come together in a Moroccan-inspired blend that smells incredible and delivers serious depth of flavor — no shortcuts needed. Chunks of sweet potato soak up every bit of that spiced broth, while kale stirred in at the end stays bright and tender without turning to mush. Chickpeas bring satisfying plant-based protein and fiber, making this a genuinely filling bowl that serves four without any fuss. A squeeze of fresh lemon juice at the finish lifts the whole thing and keeps the flavors from feeling heavy. Every ingredient here — olive oil, fire-roasted tomatoes, leafy greens, warming spices — is the kind of whole-food staple that earns its place in a thoughtful, inflammation-conscious kitchen. Top it with cilantro and a handful of dry-roasted almonds for a little crunch, and you've got a weeknight dinner that feels anything but ordinary.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 can (28 oz) fire-roasted crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 3 cups kale, stems removed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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