Moroccan Chickpea Chili

• teaspoons olive oil↗2 teaspoons
• cup onion, chopped↗1 cup
• cup celery, chopped↗3⁄4 cup
• cup carrot, chopped↗1⁄2 cup
• garlic cloves, minced↗2
• teaspoons ground cumin↗2 teaspoons
• teaspoons paprika↗2 teaspoons
• teaspoon ground ginger↗1 teaspoon
• teaspoon ground turmeric↗1⁄2 teaspoon
• teaspoon ground black pepper↗1⁄4 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• teaspoon ground cinnamon↗1⁄4 teaspoon
• teaspoon ground red pepper↗1⁄4 teaspoon
• cups water↗1 1⁄2 cups
• tablespoons no-added-salt tomato paste↗2 tablespoons
• (15 1/2 ounce) cans chickpeas, rinsed and drained↗2
• (14 1/2 ounce) can no-salt-added diced tomatoes, undrained↗1
• tablespoons fresh cilantro, chopped↗2
• tablespoon lemon juice, fresh↗1

Step-by-step instructions

1. 1

   Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.

2. 2

   Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.

3. 3

   Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.