Moroccan Chickpea Chili


Moroccan Chickpea Chili recipe proves that meat isn’t an essential ingredient for a hearty chili dish.


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


Heat oil in a big saucepan on normal heat. Include onion, celery, carrot, and garlic to pan; sauté for 7 minutes. Add and stir cumin and next 7 ingredients (through red pepper); cook for 2 minutes, stirring continuously then include 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; simmer well. Cover, decrease heat, and bring to boil 20 minutes. Add cilantro and stir in juice.