Halal Moroccan Chickpea and Celery Tomato Stew

• 2 cans chickpeas, drained
• 4 celery stalks, chopped
• 1 large onion, chopped
• 3 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp cumin, 1 tsp ginger, 1 tsp paprika, 1/2 tsp turmeric
• 2 tbsp olive oil, salt, 2-3 cups vegetable broth, fresh cilantro

1. 1Heat olive oil in a pot. Sauté onion and garlic until soft.
2. 2Add celery and spices; cook 3 min. Stir in tomatoes and cook until softened.
3. 3Add chickpeas and broth. Simmer covered 25-30 min until celery is tender and stew thickens.
4. 4Garnish with cilantro. Serve with couscous or bread.

Nutrition values are estimates.