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Moroccan Chickpea Chili

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Member since 2006

Serves | Prep Time | Cook Time 70


2 tsp olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot ( used more)
1 tsp chopped garlic
2 tsp each, cumin & paprika
1 tsp ground ginger
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp each Cinnamon and red pepper ( I did not detect an cinn in the broth)
1-1/2 cups of water ( i used all chicken stock and I added (1) additional cup
2 Tbs no added salt tomato paste ( used Regular)
(2 ) 15-1/2oz cans of chickpeas, drained and rinsed ( used 1 can)
14.5-oz can of no salt added chopped tomatoes ( used (1) can of stewed tomatoes)
2 Tbs chopped fresh cilantro (Used Parsley flakes and used less) ( 1 Tbs)
1 Tbs fresh lemon juice

Saute the vegtables and garlic in the oil. Cook for about 5 minutes. Add the cumin through red pepper. cook (1) minute. Add the water, tomato paste, chickpeas and tomatoes. Bring to a boil, Cover, reduce the heat and simmer for 20 minutes~ Stir in the cilantro and lemon juice~

I simmered mine for about 45 minutes~ I also removed some of the chickpeas, Maybe 1/2 and processed them with some of the broth, returned to the pot and cooks for a few more minutes~ Then added the Parsley and Juice

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