Moroccan Chickpea Chili recipe

Ingredients

  • 2 teaspoons olive oil
  • 1 cup prechopped onion
  • 3/4 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 teaspoon bottled minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups water
  • 2 tablespoons no-salt-added tomato paste
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Cooking Instructions

Heat oil in a large saucepan over medium-high heat.

Add onion, celery, carrot, and garlic to pan; sauté 5 minutes.

Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly.

Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
  

19 Nov 2012     882 views     NON-Vegetarian       Pasta > Macaroni

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