Ingredients
Scale
- 2 cans of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can diced tomatoes (14 oz)
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh parsley and cilantro for garnish
- A squeeze of lemon juice (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent (about 5 minutes).
- Stir in ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute to toast the spices.
- Add chickpeas and diced tomatoes; stir well and cook for 2-3 minutes to blend flavors.
- Pour in vegetable broth, season with salt and pepper, bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes or until thickened.
- Taste and adjust seasonings. Squeeze lemon juice over the stew and garnish with chopped parsley and cilantro before serving.
Notes
- You can adjust the cayenne pepper according to your spice preference.
- This stew can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat gently on stove or microwave, adding a splash of water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg