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Entrees - Maindishes
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None
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| Servings |
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4
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Ingredients |
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2 tsp. olive oil
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1 c. chopped onion
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3/4 c. chopped celery
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1/2 c. chopped carrot
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1 tsp. bottled minced garlic
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2 tsp. ground cumin
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2 tsp. paprika
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1 tsp. ground ginger
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1/2 tsp. ground turmeric
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1/4 tsp. freshly ground black pepper
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1/4 tsp. salt
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1/8 tsp. ground cinnamon
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1/8 tsp. ground red pepper
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1 1/2 c. water
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2 T. tomato paste
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2 (15 1/2-oz.) cans chickpeas, rinsed and drained
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1 (14.5-oz.) can diced tomatoes, undrained
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2 T. chopped fresh cilantro - 1 T. fresh lemon juice
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Instructions |
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Heat oil in large saucepan over medium-high heat. Add onion, celery, carrot and garlic; saute 5 minutes.
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Stir in cumin and next 7 ingredients through red pepper; cook 1 minute, stirring constantly.
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Add 1 1/2 c. water, tomato paste, chickpeas and tomatoes; bring to a boil.
Cover, reduce heat and simmer 20 minutes.
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Stir in cilantro and juice and serve.
Pair with orange spinach salad.
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Originally Submitted
11/4/2014
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You can add this Chili- Moroccan Chickpea recipe to your own private DesktopCookbook.
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