Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground paprika
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1/2 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper (adjust to taste)
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2 (15 oz) cans chickpeas, drained and rinsed
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1 (14 oz) can diced tomatoes
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3 cups vegetable broth
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1 cup carrots, diced
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1 cup potatoes, diced
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1 cup red bell pepper, diced
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1 Salt and black pepper to taste
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1 Juice of 1 lemon
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1 Fresh cilantro or parsley for garnish
Directions
This Middle Eastern Chickpea Stew is a comforting and wholesome dish inspired by the flavors of the Middle East. Enjoy it with pita bread or over a bed of couscous or rice.
You can adjust the level of spiciness by adding more or less cayenne pepper to suit your taste preferences.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. |
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2
Done
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Add the minced garlic and cook for another 1-2 minutes until fragrant. |
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3
Done
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Stir in the ground cumin, coriander, paprika, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices. |
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4
Done
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Add the diced tomatoes and cook for 2-3 minutes, allowing them to break down and meld with the spices. |
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5
Done
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Pour in the drained chickpeas and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. |
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6
Done
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Add the diced carrots, potatoes, and red bell pepper to the pot. Simmer for an additional 20-25 minutes, or until the vegetables are tender. |
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7
Done
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Season the stew with salt and black pepper to taste. Squeeze in the juice of one lemon for a bright and zesty kick. |
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8
Done
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Serve the Middle Eastern Chickpea Stew hot, garnished with fresh cilantro or parsley. |
