Spicy Moroccan Chickpeas

Serve this over whole wheat couscous or in a bowl by itself.

Servings: 6

1 ¾ cups vegetable broth
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon turmeric
¼ teaspoon black pepper
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
2 15 ounce cans garbanzo beans, drained and rinsed
1 15 ounce can fire roasted chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh chopped cilantro
1 tablespoon lemon juice

Place ¼ cup of the broth in a large pot. Add the onions, celery, carrots and garlic. Cook, stirring frequently, for 5 minutes, until vegetables soften slightly. Stir in the spices and mix well. Add the remaining vegetable broth, the garbanzos, the tomatoes and tomato paste. Mix well, bring to a boil, reduce heat to low, cover and cook for 45 minutes, stirring occasionally. Add cilantro and lemon juice and cook for another minute to allow flavors to blend.