Tag Archives: Paprika (Powder)

Moroccan Chickpea Chili

Moroccan Chickpea Chili

From Best Cinnamon Recipes Blog

Ingredients

  • 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

Instructions

  1. Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  2. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  3. 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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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Cuban Black Beans & Rice @ Don’t Switch off the Light

Photo by Don’t Switch Off the Light

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Cuban Black Beans & Rice

Thom @ Don’t Switch Off the Light

Ingredients

  • 1 C black beans
  • 3 Tbsp water
  • 1 red capsicum – sliced
  • 1/2 C celery – chopped
  • 2 carrots – juillien
  • 1 small onion – chopped
  • 1/2 tsp asafoetida
  • 1 C basmati rice
  • 2 C vegetable stock
  • 2 tsp paprika powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Pepper for seasoning

Instructions

Wash the black beans
Pressure cook the black beans using this quick soak method
– Pour 4 cups of water into the pressure cooker and then add the black beans
– Close the lid and bring up to high pressure for 1 minute then remove from the heat and
quick release the pressure
– Now leave for 1 hour for the black beans to soak
– After one hour place the black beans on the cook top, close the pressure cooker lid
bring to high pressure and then keep the pressure for 18 minutes (Tip move the pressure cooker
after the pressure is high onto a cook top element on the lowest heat
-After the 18 minutes has elapsed switch off element and let the pressure cooker release the pressure
to atmosphere naturally
– Remove the beans into a bowl and set to the side

Place the 3 Tbsp of water into the pressure cooker, saute the onions and asafoetida for a couple of minutes
Add the red capsicum, celery, carrots and combine for 2 minutes
Add the rice, cumin, paprika and chili powder then combine
Add to the mixture the beans and then the vegetable stock and stir gently together
Place the lid on the pressure cooker and heat it until the low pressure indication shows then
move the pressure cooker to a low heat and maintain the low pressure for 18 minutes
Serve the dish with crusty rye bread

Please see source website for additional pictures and detailed instructions – Don’t Switch Off the Light

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.