Moroccan Chickpea Chili
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 3/4 cup celery, chopped
- 1/2 cup carrot, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 1/2 cups water
- 2 tablespoons no-added-salt tomato paste
- 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice, fresh
- Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
- Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
- Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Please see source website for additional pictures and detailed instructions – Best Cinnamon Recipes Blog
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The American Pie Council is an organization committed to “preserving America’s pie heritage and promotes America’s love affair with the food”. Today (01/23/14) is National Pie Day so we are sharing a recipe for Pinto Bean Pie from Michelle at Scribbit ~ motherhood in Alaska.
Pinto Bean Pie
- 1 1/2 cups of unseasoned cooked pinto beans (can use a one 15oz. can if you prefer)
- 1 cup of light brown sugar
- 2 eggs
- 1/2 cup (1 stick) of butter at room temperature
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- A pinch of salt
- 1 unbaked 9-inch pie shell
- Preheat the oven to 350 degrees. Cream the sugar, butter and eggs in blender.
- Add the beans, and blend until it’s thick and smooth. Add the spices and vanilla.
- Pour pie filling into an unbaked pie shell, and bake for one hour or until an inserted knife comes out clean.
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