Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth or water
- Salt and black pepper, to taste
- 1 teaspoon dried oregano or thyme
- 1 tablespoon tomato paste
- Fresh parsley or cilantro, chopped (for garnish)
Directions
Step 1:
Heat olive oil in a pot over medium heat and sauté onion until soft and translucent.
Step 2:
Add garlic, cumin, paprika, and chili flakes. Cook for 30 seconds until fragrant.
Step 3:
Stir in tomato paste and crushed tomatoes. Cook for 2–3 minutes.
Step 4:
Add chickpeas and vegetable broth. Season with salt and pepper.
Step 5:
Simmer uncovered for 20–25 minutes until the stew thickens and flavors develop.
Step 6:
Garnish with fresh herbs and serve warm.
