Moroccan Chickpea Chili

Moroccan Chickpea Chili (Adapted from CL)

2 teaspoons olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 cup vegetable broth
1/2 cup water
2 tablespoons tomato paste
2 15.5 ounce cans chickpeas, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

In a large saucepan, heat oil over medium-high. Stir in onion, celery, carrot and garlic - sauté 5 minutes. Stir in cumin, paprika, ginger, turmeric, pepper, salt, cinnamon and red pepper - cook until fragrant, about 1 minute. Add broth, water, tomato paste, chickpeas and tomatoes. Bring mixture to a boil, cover, reduce heat and simmer 20 minutes. Stir in cilantro and juice.

Makes about 4 servings.

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