Vegetarian version of Rachel Ray's Moroccan Chili with 10,000 grains of sand
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 301.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 346.4 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 9.4 g
- Protein: 13.9 g
View full nutritional breakdown of Vegetarian version of Rachel Ray's Moroccan Chili with 10,000 grains of sand calories by ingredient
Introduction
Great middle eastern twist on crockpot chili for a cool night, especially with pita bread! Great middle eastern twist on crockpot chili for a cool night, especially with pita bread!Number of Servings: 8
Ingredients
-
1 c lentils, dry
1 can chickpeas, drained and rinsed
4 c vegetable broth, divided
1 medium onion, chopped
1 bell pepper, chopped
2 T chili powder
1/2 T coriander
1/2 T cumin
1 bay leaf
1 lemon
2 c couscous
4 dried apricot halves
2 T raisins
2 T fresh mint
2 T fresh italian parsley
Directions
Place lentils, chickpeas, 2 c vegetable broth, 1 c water, tomato sauce, onion, bell pepper, seasonings, and the rind from the lemon in a crockpot; mix well. Cook on low for 6-8 hours.
15 minutes before serving, bring 2 c vegetable broth and dried fruits to boil in a pot with a tight fitting lid; mix in couscous, put lid on tightly and take off of heat. Let stand 5 minutes. Fluff with fork.
To serve, place 1 c chili in bowl; top with 1/2 cup of couscous
Serving Size: makes 8-1 c servings of chili with 1/2 c of couscous
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2HANDH.
15 minutes before serving, bring 2 c vegetable broth and dried fruits to boil in a pot with a tight fitting lid; mix in couscous, put lid on tightly and take off of heat. Let stand 5 minutes. Fluff with fork.
To serve, place 1 c chili in bowl; top with 1/2 cup of couscous
Serving Size: makes 8-1 c servings of chili with 1/2 c of couscous
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2HANDH.