- ¼ cup olive oil
- 2 onions, chopped
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- ¼ cup minced garlic
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 2 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp ground cinnamon
- 1tsp turmeric
- 1 tsp red pepper flakes
- 4 cups chicken broth
- 1 cup crushed tomato
- 3 cups dried chickpeas
- 1 28oz can diced tomatoes, undrained
- ¼ cup cilantro, chopped
- Juice of 2 lemons
Heat oil in a large saucepan over medium-high heat. Add
onion, celery, carrot, and garlic to pan; sauté 5 minutes. Place in slow
cooker. Stir in spices, water, tomato paste, chickpeas, and tomatoes. Cook on
low heat all day. Stir in cilantro and juice and serve.
