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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
3/4 cup celery, chopped |
1/2 cup carrot, chopped |
2 garlic cloves, minced |
2 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground black pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground red pepper |
1 1/2 cups water |
2 tablespoons no-added-salt tomato paste |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained |
2 tablespoons fresh cilantro, chopped |
1 tablespoon lemon juice, fresh |
Directions:
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. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
3. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
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