Morocccan Chickpea Chili

Made this the other night for Justin. A little out of the box but we really liked it.

Moroccan Chickpea Chili  

4 TEASPOONS OLIVE OIL

2 CUP PRECHOPPED ONION

1 ½ CUP CHOPPED CELERY

1 CUP CHOPPED CARROTS 

2 TEASPOON MINCED GARLIC 

4 TEASPOONS CUMIN

4 TEASPOONS PAPRIKA

2 TEASPOON GROUND GINGER

1 TEASPOON TURMERIC

½ TSP BLACK PEPPER

½ SP SALT

¼ TSP CINNAMON

¼ TSP RED PEPPER SPICE

4 TBSP TOMATO PASTE

4 CANS CHICKPEAS, RINSED AND DRAINED

2 CANS DICED TOMATOES, UNDRAINED

4 TBSP CILANTRO

2 TBSP LEMON JUICE

3 CUPS WATER

HEAT OIL IN A LARGE SAUCEPAN.  ADD ONION, CELERY, CARROT, AND GARLIC TO PAN. SAUTE 5 MINUTES.  STIR IN CUMIN AND NEXT 7 INGREDIENTS; COOK 1 MINUTE, STIRRING CONSTANTLY.  ADD WATER, TOMATO PASTE, DICED TOMATOES, AND CHICKPEAS. BRING TO A BOIL.  COVER AND REDUCE HEAT AND SIMMER 20-25 MINUTES.  STIR IN CILANTRO AND LEMON JUICE