Colombian Inspired Chickpea Stew

Ingredients

• 1 cup Dried Chickpeas
• 6 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 1 Red Bell Pepper
• 2 medium Tomato
• 2 medium Potato
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Smoked Paprika
• 2 cups Vegetable Broth
• 2 tablespoons Cilantro
• 2 tablespoons Lime Juice

Instructions

1. 1The night before you plan to cook, place the 1 cup of Dried Chickpeas in a medium bowl and cover them with 6 cups of Water. Let them soak overnight. The next day, drain the chickpeas and rinse them well.
2. 2Prepare your vegetables: dice the 1 medium Onion, mince the 3 cloves Garlic, dice the 1 Red Bell Pepper into 1/2-inch pieces, dice the 2 medium Tomatoes into 1/2-inch pieces, and peel and dice the 2 medium Potatoes into 1/2-inch cubes.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and minced garlic to the dry pot. Cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent. Add the diced red bell pepper, diced tomatoes, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
4. 4Add the drained and rinsed chickpeas, 6 cups of Water, 1 teaspoon Cumin, 1/2 teaspoon Turmeric, 1/2 teaspoon Smoked Paprika, and 2 cups Vegetable Broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes. Check the stew periodically. It is ready when the chickpeas and potatoes are easily pierced with a fork and feel tender. The stew should have thickened slightly.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of chopped Cilantro and the 2 tablespoons of Lime Juice. Taste and adjust seasoning if needed, though no extra ingredients are provided.
7. 7Serve the Colombian Inspired Chickpea Stew hot.

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