Moroccan Chili

Highlights

  • Vegetarian/Vegan
  • 40 mins prep and cook
  • Feeds 4 — 6
  • Eas­i­ly dou­bled for a crowd

Ingredients

  • 2 tsp olive oil
  • 1 c. chopped onion
  • 34 c. chopped cel­ery
  • 12 c. chopped car­rots
  • 1 tsp. minced gar­lic
  • 2 tsp. ground cumin
  • 2 tsp. papri­ka
  • 1 tsp. ground gin­ger
  • 12 tsp. turmer­ic
  • 14 tsp. ground black pep­per
  • 14 tsp. salt
  • 18 tsp. ground cin­na­mon
  • 18 tsp. ground red pep­per (cayenne)
  • 12 c. water
  • 2 tbs. toma­to paste
  • 2 (15.5 oz) cans chick­peas — gar­ban­zo beans, rinsed and drained
  • 1 (14.5 oz)can diced toma­toes, undrained
  • 2 tbs. chopped cilantro
  • 1 tbs. lemon juice

Directions

  1. heat oil in a large saucepan or Dutch oven over medi­um-high heat.
  2. Sauté onion, cel­ery, car­rot and gar­lic approx. 5 min­utes.
  3. Stir in spices (cumin through cayenne) and sauté 1 min­utes.
  4. Add water, toma­to paste, chick­peas, toma­toes. Sim­mer 20 min­utes.
  5. Add cilantro and lemon juice just before serv­ing.

Source: Cook­ing Light