Moroccan Chickpea Chili

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 31 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup carrots chopped
• 0.8 cup celery chopped
• 2 tablespoons cilantro leaves fresh chopped
• 0.1 teaspoon ground cinnamon 
• 2 teaspoons ground cumin 
• 1 teaspoon ground ginger 
• 0.1 teaspoon ground pepper red
• 0.5 teaspoon ground turmeric 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil 
• 1 cup prechopped onion 
• 2 teaspoons paprika 
• 0.3 teaspoon salt 
• 2 tablespoons no-salt-added tomato paste 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, celery, carrot, and garlic to pan; saut 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly.
3. 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.