Spicy Moroccan Chickpeas

Name: Spicy Moroccan Chickpeas
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6
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

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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