Tunisian Vegetable Stew with Chickpeas

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 2 medium Bell peppers (red and yellow)
• 2 medium Zucchini
• 2 medium Carrots
• 3 cloves Garlic
• 28 oz Canned diced tomatoes
• 15 oz Chickpeas
• 2 cups Vegetable broth
• 1 tablespoon Harissa paste
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion, bell peppers, zucchini, and carrots and sauté until softened, about 8-10 minutes.
3. 3Add garlic and cook for 1 minute more.
4. 4Stir in diced tomatoes, chickpeas, vegetable broth, harissa paste, cumin, coriander, smoked paprika, salt, and pepper.
5. 5Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
6. 6Garnish with fresh cilantro before serving.

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