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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1/2 teaspoon ground turmeric
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) diced tomatoes
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2 cups vegetable broth
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1 large carrot, diced
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1 large potato, diced
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1 red bell pepper, chopped
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1 cup chopped zucchini
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1 Salt and pepper to taste
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1 Fresh cilantro or parsley for garnish
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1 Lemon wedges for serving
Directions
Serve the Vegan Middle Eastern Chickpea Stew hot, garnished with fresh cilantro or parsley, and a squeeze of lemon juice. It pairs wonderfully with pita bread or rice.
Feel free to adjust the spiciness of the stew by increasing or decreasing the amount of cayenne pepper.
Steps
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1
Done
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. |
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2
Done
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Stir in the minced garlic and cook for another 1-2 minutes until fragrant. |
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3
Done
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Add the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper to the pot. Cook, stirring constantly, for 1-2 minutes to toast the spices. |
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4
Done
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Add the diced carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally. |
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5
Done
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Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine. |
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6
Done
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Add the chickpeas, chopped red bell pepper, and zucchini to the pot. Season with salt and pepper to taste. Stir well. |
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7
Done
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Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the vegetables are tender. |
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8
Done
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Taste and adjust the seasonings, adding more salt, pepper, or cayenne pepper for extra spice if desired. |
