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.
Prep Time: 10 min
Cook Time: 55 min
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.