Looking for a new way to enjoy your favorite comfort foods? In this recipe, North African spices give a unique twist to chili. Sweet potato and chickpeas are the perfect ingredients for absorbing the fragrant spices and juices from stewed tomatoes.

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Moroccan Chili [Vegan]

Ingredients

  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons ras el-hanout
  • 1 tablespoon harissa
  • 1 large sweet potato
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1/4 cup tomato paste
  • 2 15-ounce cans no-salt-added diced tomatoes
  • 1/4 cup golden raisins
  • 1/4 cup cilantro, chopped
Ras El-Hanout Spice Blend:
  • 2 teaspoons ginger
  • 2 teaspoons cardamom
  • 2 teaspoons mace
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cloves
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Preparation

  1. Heat oil in a heavy pot over medium heat. Add onion and sliced garlic cloves and saute until softened, about 5 minutes. Add ras el-hanout and harissa; simmer another minute, until fragrant.
  2. Stir in the tomatoes with juice, sweet potato, and tomato paste. Cover and simmer, stirring occasionally until the sweet potato is tender, about 30 minutes.
  3. Stir in the drained chickpeas and raisins. Simmer an additional 5 minutes until warmed through. Season to taste, adding more harissa for more heat.
  4. Top with cilantro and  vegan feta, if desired. Serve hot.


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