Moroccan Chickpea Chili - cooking recipe

Ingredients
    2 teaspoons olive oil
    1 cup onion, chopped
    3/4 cup celery, chopped
    1/2 cup carrot, chopped
    2 garlic cloves, minced
    2 teaspoons ground cumin
    2 teaspoons paprika
    1 teaspoon ground ginger
    1/2 teaspoon ground turmeric
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground red pepper
    1 1/2 cups water
    2 tablespoons no-added-salt tomato paste
    2 (15 1/2 ounce) cans chickpeas, rinsed and drained
    1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
    2 tablespoons fresh cilantro, chopped
    1 tablespoon lemon juice, fresh
Preparation
    Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
    Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
    Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

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