Ingredients
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2 tablespoons olive oil
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1 large onion, finely 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 your spice preference)
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1 can (15 ounces) chickpeas, drained and rinsed
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1 can (14 ounces) diced tomatoes
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2 cups vegetable broth
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2 carrots, peeled and diced
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2 potatoes, peeled and diced
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1 red bell pepper, diced
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1 cup green beans, trimmed and cut into bite-sized pieces
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1 Salt and black pepper to taste
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1 Fresh parsley or cilantro for garnish
Directions
This hearty stew can be served with warm pita bread or over cooked couscous for a complete Middle Eastern experience. It’s a versatile recipe, so feel free to customize it with your favorite vegetables and spices. Enjoy!
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 cook for about 5 minutes until it becomes translucent. |
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2
Done
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Stir in the minced garlic and cook for an additional minute until fragrant. |
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3
Done
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Add the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper. Stir well to coat the onions and garlic with the spices, and cook for 1-2 minutes to toast the spices. |
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4
Done
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Add the diced tomatoes and chickpeas to the pot. Stir and cook for 2-3 minutes. |
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5
Done
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Pour in the vegetable broth and add the diced carrots, potatoes, red bell pepper, and green beans. Season with salt and black pepper to taste. |
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6
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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7
Done
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Taste and adjust the seasoning if needed. If you prefer a spicier stew, you can add more cayenne pepper at this stage. |
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8
Done
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Serve the Vegan Middle Eastern Chickpea Stew hot, garnished with fresh parsley or cilantro. |
