Vegan Portuguese Chickpea Stew

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, chopped
• 2 15-oz cans Canned chickpeas, drained and rinsed
• 1 28-oz can Diced tomatoes
• 2 cups Vegetable broth
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Fresh cilantro, chopped

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes. Do not let it brown.
3. 3Add the 3 cloves of garlic, minced, and the 1 medium red bell pepper, chopped, to the pot. Cook, stirring, for another 3 minutes until the pepper starts to soften and the garlic is fragrant. Be careful not to burn the garlic.
4. 4Stir in the 2 cans of chickpeas, drained and rinsed, the 1 can of diced tomatoes, and the 2 cups of vegetable broth. Add the 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. This allows the flavors to blend together.
6. 6Carefully remove and discard the 1 bay leaf from the stew. This is important because bay leaves are not meant to be eaten.
7. 7Ladle the Vegan Portuguese Chickpea Stew into bowls. Garnish each serving with the 1/4 cup of fresh cilantro, chopped, just before serving.

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