Mediterranean Vegetables with Chickpeas

Ingrédients

• 1 cuillère à soupe chili powder
• 1 cuillère à soupe cumin
• 1 cuillère à café pepper
• 1/2 cuillère à café cayenne pepper
• 2 cuillères à soupe olive oil
• 1 cup chicken broth
• 2 tasses, hachées carrot
• 2 tiges, larges celery
• 3 gousse garlic
• 1 tasse, tranché onion
• 1 tasse, haché green peppers
• 1 boîte de conserve tomatoes
• 12 oz chickpeas (garbanzo beans)

Directives

1. Heat olive oil in a large skillet. Once oil is warm, add garlic and onions. Sauté for 2 minutes.
2. Chop the celery stalks diagonally about 1/4" in width. Add the celery and carrots. Sauté for another 2 minutes.
3. Add the peppers, a can of unsalted tomatoes, chicken broth (if you opt not to simmer the veggies with pieces of chicken added) and all of the spices to the mixture.
4. If you want to add the chicken, now is the time. The veggies have to simmer for about 20 minutes until tender (or until the chicken is fully cooked).
5. After the veggies are cooked to level of tenderness desired, remove from heat and add one can of drained chickpeas.
6. Serve in a bowl.