Tender chickpeas simmered with aromatic spices, vegetables, and tomatoes for a comforting plant-based meal.
# What You Need:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 2 tablespoons tomato paste
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon ground cinnamon
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
→ Finishing Touches
18 - Juice of 1/2 lemon
19 - 2 tablespoons chopped fresh cilantro or parsley
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic, diced carrots, and diced bell pepper. Sauté for another 3–4 minutes until vegetables begin to soften.
03 - Add ground cumin, smoked paprika, ground coriander, ground turmeric, chili flakes, and ground cinnamon to the pot. Cook while stirring constantly for 1 minute until the spices release their aromas.
04 - Stir in tomato paste, then add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Bring the mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally to ensure even cooking and prevent sticking.
06 - Remove the lid and continue simmering uncovered for an additional 5 minutes to thicken the broth and concentrate flavors. Season with salt and pepper to taste.
07 - Remove the bay leaf. Stir in fresh lemon juice and chopped fresh cilantro or parsley. Taste and adjust seasoning as needed.
08 - Transfer the stew to serving bowls and serve hot, optionally accompanied by crusty bread or rice.
