Moroccan-Spiced Vegetarian Chili
With a complex medley of flavors and textures, this Moroccan-inspired dish is a vibrant celebration of spices and wholesome ingredients. An aromatic blend of ancho chilies, garlic, and warming spices envelopes tender butternut squash, hearty chickpeas, and vibrant zucchini, creating a hearty and satisfying stew. The subtle sweetness of dried apricots and prunes adds a hint of sweetness to this savory dish, making it a perfect balance of flavors. This fragrant and comforting stew is sure to delight your taste buds with every spoonful.
— Constant Cookbook
Ingredients
- 4 large ancho chilies
- 3 cups water
- 4 large whole garlic cloves, plus 6 large cloves, sliced
- 1 yellow onion, chopped
- 1 1/2 tsp. ground turmeric
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 can (28 oz.) chopped tomatoes
- 1 butternut squash, 1 1/4 lb., halved, seeded, peeled and cut into
- 1/2-inch cubes
- 2 cans (15 1/2 oz. each) chickpeas
- 2 zucchini, cut into 1/2-inch dice
- 1/3 cup sliced dried apricots
- 1/3 cup sliced pitted prunes
Instructions
- In a saucepan, combine the chilies and water and bring to a boil. Remove from the heat. Cover and let stand for 15 minutes. Using tongs or a slotted spoon, transfer the chilies to a work surface; reserve the liquid. Discard the stems and seeds from the chilies. In a food processor or blender, combine the chilies with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
- Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray. Add the onion, the sliced garlic cloves, turmeric, cinnamon, cumin and coriander and sauté until the onion and garlic have softened, about 5 minutes. Stir in the tomatoes and their juices, butternut squash and the chili puree. Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
- Stir in the chickpeas with their liquid, the zucchini, dried apricots and prunes. Simmer, uncovered, until all of the squashes are tender, about 15 minutes more. Transfer to a warmed serving dish and serve hot.
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