Portuguese Tomato and Chickpea Stew (Dairy & Nut Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Canned Diced Tomatoes
• about 425 g Canned Chickpeas
• 1 cup Vegetable Broth
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 each Bay Leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion and sauté until softened, about 5 minutes.
3. 3Add garlic and cook for 1 minute, until fragrant.
4. 4Stir in diced tomatoes, chickpeas, vegetable broth, smoked paprika, oregano, bay leaf, salt, and pepper.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the flavors have melded.
6. 6Remove bay leaf before serving. Garnish with fresh parsley.

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