Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • ¼ teaspoon dried chili flakes (optional)
  • 1 can (14 oz / 400 g) diced tomatoes
  • 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
  • 1 cup (240 ml) vegetable broth or water
  • Salt and freshly ground black pepper, to taste
  • Juice of ½ lemon
  • Fresh coriander (cilantro), chopped for garnish

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and bell pepper. Sauté until softened and translucent, about 5-7 minutes.
  2. Stir in cumin, coriander, cinnamon, smoked paprika, and chili flakes. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. Pour in the diced tomatoes with juices and chickpeas. Stir well to combine.
  4. Add vegetable broth, season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, until the stew thickens and flavors meld.
  5. Squeeze lemon juice over the stew and adjust seasoning if needed.
  6. Garnish with fresh coriander and serve hot with your preferred sides.