Moroccan Chili with Harissa Yogurt
Servings
4Serving size
2 cupsThis recipe can easily be multiplied (but you’ll need a really big pot), makes great leftovers, and freezes well.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (sliced) |
| 16 ounces Carrots, raw (peeled and cut into 1/2 inch cubes) |
| 2 15 ounce can Canned no salt added chickpeas |
| 2 15-ounce can No salt added diced tomatoes |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 1/4 cup White wine |
| 1 tsp. Ground cinnamon |
| 1 tsp.. Ground cumin |
| 2 tsp. Paprika |
| 1/2 tsp. Red Pepper Flakes |
| 1 tsp. Ground coriander |
| 1/4 tsp. Salt |
| 16 large Green olives (green olives, sliced) |
| 1/2 cup Green Lentils |
| 1/2 cup Nonfat Greek Yogurt |
| 2 Tbsp. Harissa Sauce |
Instructions
When the oil is hot, add the onions. Cook for about 4 minutes. Stir frequently.
Add the carrots, garbanzo beans, tomatoes, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt.
Stir, reduce the heat to medium and cover.
Simmer for 1 hour. Stir occasionally.
After the first hour add the olives and stir.
Cook for 10 minutes and add the lentils. Stir.
Cook for 20 minutes. Stir occasionally.
Combine the yogurt and harissa sauce in a small bowl and stir gently until well blended.
Serve the stew topped with the yogurt sauce.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is NOT safe for those who are lactose intolerant (but you could leave out the Harissa Yogurt).
Recipe Notes
Chilis and stews may be our favorite things to cook. Partly because they are so simple: one pot; dump and stir.