Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium carrot, diced
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 can (15 oz) garbanzo beans, drained and rinsed (425 g)
  • 1 can (14.5 oz) diced tomatoes, with juices (410 g)
  • 2 cups vegetable broth (480 ml)
  • Salt and pepper to taste
  • 1 cup fresh cilantro, chopped (approximately 30 g)
  • Lime wedges for garnish
  • Additional cilantro leaves for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion, garlic, red bell pepper, and carrot. Cook until softened (about 5-7 minutes).
  3. Stir in cumin and smoked paprika. Cook for 1 minute until fragrant.
  4. Add garbanzo beans, diced tomatoes, and vegetable broth. Stir well.
  5. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  6. Taste and adjust salt and pepper if needed. Stir in chopped cilantro.
  7. Ladle stew into bowls, garnishing with lime wedges and additional cilantro.