Moroccan-Spiced Vegetarian Chili

Name: Moroccan-Spiced Vegetarian Chili
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 large ancho chilies; 3 cup water; 8 large whole garlic cloves; 1 yellow onion; 1.5 tsp ground turmeric; 1.5 tsp ground cinnamon; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 can chopped tomatoes (28 ounce); 1 butternut squash; 2 can chickpeas (15 1/2 ounce); 2 zucchini; 0.333 cup sliced dried apricot; 0.333 cup sliced pitted prune

Chickpeas, ancho chilies and coriander come together in this dish, fragrant with turmeric and cinnamon and simmered on the stove.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · 60 min total
Difficulty: medium

1
In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
15 min
2
Transfer the chilies to a work surface; reserve the liquid. Discard the stems and seeds from the chilies.
3
In a food processor or blender, combine the chilies with 4 whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
4
Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray. Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
5
Sauté until the onion and garlic have softened, about 5 minutes. Stir in the tomatoes and their juices, butternut squash, and the chili puree.
5 min
6
Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
25 min
7
Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minutes more.
15 min
8
Transfer to a warmed serving dish and serve hot.