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
• ³⁄₄ c. chopped celery
• ¹⁄₂ c. chopped carrots
• 1 tsp. minced garlic
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. ground ginger
• ¹⁄₂ tsp. turmeric
• ¹⁄₄ tsp. ground black pepper
• ¹⁄₄ tsp. salt
• ¹⁄₈ tsp. ground cinnamon
• ¹⁄₈ tsp. ground red pep­per (cayenne)
• 1 ¹⁄₂ 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