Spicy Moroccan Chickpeas
By Mary McDougall
Since I really love garbanzo beans, I am always looking for new ways to enjoy them. I have been experimenting a lot with Middle Eastern flavors lately and this delicious stew is a delightful result. Serve this over whole wheat couscous or in a bowl by itself.
Serves: 6
Prep Time: 10 min
Cook Time: 55 min
Ingredients
1 3/4 Cups
Vegetable broth
1
Onion, chopped
2 Stalks
Celery, chopped
1
Carrot, chopped
2 Cloves
Garlic, minced
2 Tsp
Smoked paprika
2 Tsp
Cumin
1 Tsp
Ginger
1/2 Tsp
Turmeric
1/4 Tsp
Black pepper
1/8 Tsp
Cinnamon
1/8 Tsp
Cayenne
2-15 Ounce Cans
Garbanzo beans, drained and rinsed
15 Ounce Can
Fire-roasted tomatoes, chopped
1 Tbsp
Tomato paste
2 Tbsp
Fresh cilantro, chopped
1 Tbsp
Lemon juice
Directions
Place 1/4 cup of the broth in a large pot. Add the onions, celery, carrots and garlic. Cook, stirring frequently, for 5 minutes, until vegetables soften slightly. Stir in the spices and mix well. Add the remaining vegetable broth, the garbanzos, the tomatoes and tomato paste. Mix well, bring to a boil, reduce heat to low, cover and cook for 45 minutes, stirring occasionally. Add cilantro and lemon juice and cook for another minute to allow flavors to blend.
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