Moroccan Chickpea Stew

Ingredients:
• 1 tbsp olive oil
• 1 onion, medium chopped
• 2 garlic cloves, minced
• Chili powder or cayenne pepper, to taste
• 1 tsp paprika
• 1/4 tsp ground ginger
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 400 g (14 oz) can chopped tomatoes
• 1 tsp honey
• 2 x 420 g (15 oz) cans chickpeas
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp lemon juice
• Chopped fresh parsley or cilantro, to garnish
• Optional – add spinach or diced carrot, squash or celery

Directions:

Cook the onion (and celery and carrot, if using) in a non-stick pan with the oil over medium heat until softened. Stir in the garlic and cook for another minute, until it is fragrant. Add the tomatoes, honey and spices, and season to taste with salt and pepper. Add the drained chickpeas, cover and simmer for 20 – 25 minutes. Add more water if necessary. If adding spinach, add it near the end of cooking. Garnish with parsley and/or cilantro.

Optional step (I skip this) - drain the chickpeas and put them in a large bowl with enough cold water to cover them. Lift up handfuls of chickpeas and rub them between your hands to loosen the skins. Run more water into the bowl, stir well and let the skins float to the top, then skim them off. Repeat until all the skins have been removed.

Serve with crusty bread, rice or couscous.