Egyptian Spiced Chickpea Stew (Dairy & Nut-Free)

Ingredients

• 2 15-oz cans Canned Chickpeas
• 1 28-oz can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Paprika
• 1/4 tsp Turmeric
• 1 cup Vegetable Broth
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Parsley

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, which has been chopped into small pieces. Cook, stirring occasionally, until the onion pieces are soft and see-through, about 5 minutes.
2. 2Add the 3 cloves of garlic, which have been minced, along with the 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1/2 teaspoon of paprika, and 1/4 teaspoon of turmeric to the pot. Stir these ingredients constantly for 1 minute until they become fragrant.
3. 3Pour in the 1 can of diced tomatoes (undrained) and the 1 cup of vegetable broth. Stir everything together and bring the liquid to a gentle simmer, where small bubbles appear around the edges of the pot.
4. 4Add the 2 cans of chickpeas, which have been drained and rinsed, along with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine. Reduce the heat to low, cover the pot, and let the stew simmer for 20 to 25 minutes, allowing the flavors to deepen. The stew is ready when it has thickened slightly.
5. 5Just before you are ready to serve, stir in the 1 tablespoon of lemon juice.
6. 6Ladle the hot stew into bowls. Sprinkle the 2 tablespoons of fresh parsley, which has been chopped, over the top of each serving.

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