Name: Lebanese Chickpea And Vegetable Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne pepper (adjust to taste); 2 large carrots, peeled and diced; 1 large zucchini, diced; 1 red bell pepper, diced; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving); Cooked couscous or rice (optional, for serving)

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, ground cumin, coriander, paprika, cinnamon, and cayenne pepper to the pot. Stir and cook for another minute until fragrant.
Add the diced carrots, zucchini, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the diced tomatoes with their juices and the drained chickpeas. Stir to combine all the ingredients.
Add the vegetable broth to the pot, season with salt and pepper to taste, and bring the stew to a simmer. Cover the pot with a lid and let it cook for about 20-25 minutes, or until the vegetables are tender.
Taste and adjust the seasoning if needed. If you prefer a thicker stew, you can mash some of the chickpeas with the back of a spoon to help thicken the broth.
Serve the Lebanese Chickpea and Vegetable Stew hot, garnished with fresh chopped parsley and a squeeze of lemon juice. You can also pair it with cooked couscous or rice on the side for a more substantial meal.

Ingredients

Instructions

Nutrition Facts

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