Serving Suggestion: Serve hot over cooked couscous or with crusty bread.
Yield: 6 servings Serves: 4-6 people
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 can (15 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste Fresh parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrots, diced celery, and diced bell pepper.
Sauté until the vegetables are tender.
Add the diced tomatoes, drained chickpeas, vegetable broth, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-35 minutes, allowing the flavors to meld together.
Adjust the seasoning if needed. Serve hot and garnish with fresh parsley.
Note: You can add other vegetables like sweet potatoes or butternut squash if desired. Customize the spice level by adjusting the amount of paprika and cinnamon.
Nutritional Information: (Per serving) Calories: 280 Protein: 10g Carbohydrates: 45g Fat: 7g Fiber: 10g