Chicky Chill Chill

Here is my recipe for Chickpea Chili
or Chicky Chill Chill (as Tom Haverford would probably say)
it's pure comfort food, and super hearty which is good because it was like 8 degrees in Chicago this past week.

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1 teaspoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/2 cups water
• 2 tablespoons no-salt-added tomato paste
• 2 (15 1/2-ounce) cans chickpeas rinsed and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Heat oil in a large saucepan over medium-high heat. Add onion, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.