Tunisian Chickpea and Vegetable Stew

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 15-oz cans Canned chickpeas, drained and rinsed
• 1 14.5-oz can Diced tomatoes
• 2 medium Carrots, chopped
• 1 medium Zucchini, chopped
• 1 medium Bell pepper (any color), chopped
• 4 cups Vegetable broth
• 1 tbsp Harissa paste
• 1 tsp Ground cumin
• 0.5 tsp Coriander
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

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

Instructions

1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. 2Add the chickpeas, diced tomatoes, carrots, zucchini, and bell pepper.
3. 3Stir in the vegetable broth, harissa paste, cumin, coriander, salt, and pepper.
4. 4Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
5. 5Serve hot, garnished with fresh parsley.

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