Moroccan ChickPea Chili

Try to use organic ingredients as always!

• 2 teaspoons olive oil
• 1 cup prechopped onion
• 3/4 cup chopped celery
• 1/2 cup chopped carrot
• 1 teaspoon bottled minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/2 cups water
• 2 tablespoons no-salt-added tomato paste
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Yields 4 (1 1/2 cup) servings.

Nutritional Information

Calories: 215 (23% from fat)

Fat: 5.5g (sat 0.4g,mono 2.9g,poly 1.9g)

Protein: 7.7g

Carbohydrate: 36.3g

Fiber: 9.8g

Cholesterol: 0.0mg

Iron: 3.4mg

Sodium: 534mg

Calcium: 102mg

Recipe by:
Jackie Mills, R.D., M.S. Cooking Light, SEPTEMBER 2007