A robust stew of chickpeas, vegetables, and Spanish spices for a cozy, nourishing main meal.
# Ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 carrot, diced
06 - 1 celery stalk, diced
07 - 1 can diced tomatoes (14 ounces)
→ Legumes
08 - 2 cans chickpeas (14 ounces each), drained and rinsed
→ Liquids
09 - 3 cups vegetable broth
→ Spices & Herbs
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges (optional)
# Directions:
01 - Warm olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
02 - Stir in minced garlic, diced red bell pepper, carrot, and celery. Continue cooking, stirring occasionally, for 5 to 7 minutes until the vegetables begin to soften.
03 - Sprinkle smoked paprika, cumin, black pepper, and thyme over vegetables. Cook for 1 minute, stirring, until aromatic.
04 - Pour in diced tomatoes, chickpeas, vegetable broth, and add the bay leaf. Mix thoroughly to combine.
05 - Increase heat to bring mixture to a boil. Reduce to low and simmer, uncovered, for 30 to 35 minutes, stirring occasionally, until vegetables are tender and flavors have developed.
06 - Season generously with salt to taste. Discard the bay leaf. Serve hot, finished with chopped parsley and lemon wedges if desired.
