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 teaspoon smoked 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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1 (14 oz or 400g) can diced tomatoes
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2 (14 oz or 400g) cans chickpeas, drained and rinsed
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1 cup vegetable broth
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1 cup diced carrots
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1 cup diced bell peppers (any color)
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1 Salt and pepper to taste
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1 Juice of 1 lemon
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1 Fresh cilantro or parsley, for garnish
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1 Cooked couscous or rice, for serving (optional)
Directions
Steps
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1
Done
|
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. |
|
2
Done
|
Add the minced garlic and sauté for another 1-2 minutes until fragrant. |
|
3
Done
|
Stir in the ground cumin, ground coriander, smoked paprika, ground turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices, stirring |
