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Moroccan Harira

1 cup chopped onion
3/4 cup chopped celery
1 teaspoon grated gingerroot or 1/2 to 1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 tablespoon butter or margarine
2 cans (15 ounces each) Garbanzo beans or 3 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (28 ounces) whole tomatoes in juice, undrained, chopped
1 quart reduced-sodium fat-free chicken broth
8 ounces boneless skinless chicken breast, cooked, cubed
2 ounces angel hair pasta, broken into pieces
1/4 cup chopped parsley
1/2 to 1 teaspoon salt

1. Sauté onion, celery, gingerroot, turmeric, cinnamon and crushed red pepper in butter in large saucepan until tender, about 8 minutes. Stir in beans, tomatoes and liquid, broth and chicken. Heat to boiling. Reduce heat and simmer 5 minutes.
2. Stir in pasta. Simmer until pasta is tender, about 3 minutes. Stir in parsley and salt.

Makes 6 servings (about 1 3/4 cups each).

TIP: Mediterranean Bean Ragout can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutrient Information Per serving: Calories 321; Fat 5g; % Calories from Fat 14; Potassium 817mg; Carbohydrate 46g; Folate 119mcg; Sodium 859mg; Calcium 124mg; Protein 22g; Dietary Fiber 9g; Cholesterol 39mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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