Moroccan Chickpea Chili

This recipe proves you don't need meat to make a hearty chili. Time: 36 minutes.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 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

Preparation

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.

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