Moroccan Chickpea Chili

Did you know that January is National Soup Month, it's also National Hot Tea month, National Slow Cooking Month and National Oatmeal Month. I am not sure who comes up with this or why but in celebration of National Soup Month I though I would share a new favorite soup of mine.

I was looking for something new and different and used ingredients I already had on hand. (Yes, I had turmeric on hand, I think my son had bought it on one of his visits home, it's not unusual for him to cook when he comes for a visit). I was a bit nervous about using all these spices but it was delicious and is now a regular week night meal.

Recipe from "Cooking Light" September 2007

Moroccan Chickpea Chili
 2 teaspoons olive oil
 1  cup chopped onion
 3/4 cup chopped celery
 1/2 cup chopped carrot
 1 clove minced garlic
 2 teaspoons ground cumin
 2 teaspoons paprika
 1 teaspoon ground ginger
 1/2 teaspoon ground turmeric
 1/4 teaspoon freshly ground pepper
 1/4 teaspoon salt
 1/8 teaspoon cinnamon
 1/8 teaspoon ground red pepper
2 tablespoons tomato paste
 1-1/2 cup water (I used 2 cans chicken broth)
 2 cans chickpeas (garbanzo beans) rinsed and drained (I used 1 can)
 1 (14.5-ounce) diced tomatoes
 2 tablespoons fresh cilantro
 1 tablespoon fresh lemon juice

Heat oil in large saucepan over medium heat. And onion, celery and garlic to pan; saute 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add chicken broth, tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in cilantro and lemon juice.

This recipe is quick and easy, and has the added benefit of being healthy and low fat and did I mention it was delicious. Trust me on this one, you've just got to give this one a try.