Low Iodine Moroccan Cinnamon-Spice Chickpea Chili
Total time55 min
Prep time15 min
Cook time40 min
5.0(17)
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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
Chef's tipRegular crushed tomatoes are not fire-roasted, so the dish will be less smoky. - 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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