Spicy Moroccan Chickpeas Recipe | Dr. McDougall

Ingredients

• 1 3/4 Cups Vegetable broth
• 1 Onion, chopped
• 2 Stalks Celery, chopped
• 1 Carrot, chopped
• 2 Cloves Garlic, minced
• 2 Tsp Smoked paprika
• 2 Tsp Cumin
• 1 Tsp Ginger
• 1/2 Tsp Turmeric
• 1/4 Tsp Black pepper
• 1/8 Tsp Cinnamon
• 1/8 Tsp Cayenne
• 2-15 Ounces Cans Garbanzo beans, drained and rinsed
• 15 Ounces Can Fire-roasted tomatoes, chopped
• 1 Tbsp Tomato paste
• 2 Tbsp Fresh cilantro, chopped
• 1 Tbsp Lemon juice