Autumn? Is that you?: Chicken And Chickpea ‘Chili’

My taste buds are all JACKED up.

Not really sure what happened during the past week, but the temperature dropped from the mid-90’s to the mid 70’s.  Perhaps it has something to do with the hurricane weather threatening the Caribbean?  Baja California?  Who knows.  I’m no meteorologist.  But what I do know is that historical, seasonal data for the region suggests that the current, crisp, autumn-like temperatures will quickly revert back to the sticky, humid, hell-on-earth temperatures  we’ve been dealing with over the past few weeks….

In any case, with all this cool weather, my taste buds have abandoned the crave for chilled white wines, grilled pizzas, pasta salads and watermelon.  I, along with the rest of my family, crave something more comforting, soothing and wholesome.  And that something is my Chicken and Chickpea ‘Chili’.

To be very honest, this recipe is less of a chili and more of a thick soup/stew, primarily because of the orzo pasta.  However, don’t be afraid of this interesting twist on chili.  While this spicy dish would be fabulous without the additional starch, the pasta makes this dish a one pot meal that is super nutritious, delicious and filling.

The other reason I love this recipe is because my 14 month old also loves it.  For her, this dish is simply her beloved spaghetti on steroids and with a bit more zest.  She may not have any molars, but that certainly doesn’t stop her from mashing the hell out of the meat and chickpeas with her gums.

Chicken and Chickpea ‘Chili’.
Inspired by Dave Lieberman’s, Moroccan Spiced Chickpea Soup

2 tablespoons of olive oil
1 large onion, medium diced
8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 teaspoons of chili powder
1 bay leaf
1 teaspoon of paprika
1 pound of ground turkey, chicken or beef
1 (28-ounce) can of crushed tomatoes
2 cups of chickpeas (preferably, dried beans that have been soaked/cooked)
5 cups reduced-sodium chicken stock
1 cup of whole-wheat orzo pasta
1 teaspoon of sugar
Kosher salt
Freshly ground black pepper
3 cups of baby spinach, cut into thin strips

Directions

Heat olive oil in a Dutch oven or soup pot.   Flame should be medium to low.  Add onions and cook for about 5 minutes, or until soft and translucent.  Add the garlic.  Cook for about 1 minutes.  Add the spices and move around pot for about 1-2 minutes.  Add the ground meat, 1 teaspoon of salt and ½ a teaspoon of pepper.  Cook meat until completely cooked thru.  Then add the chickpeas.  Add the tomatoes, sugar and chicken stock.  Bring the soup to a bowl.  Then reduce heat and allow to simmer for about 40-45 minutes.  Taste.  Add more salt and pepper if necessary.  Add the orzo pasta.  Cook for 6 minutes.  Turn off heat and add the spinach.  Serve with crusty bread or crackers.

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