# Ingredient List:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 2 tablespoons tomato paste
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon ground cinnamon
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
→ Finishing Touches
18 - Juice of 1/2 lemon
19 - 2 tablespoons chopped fresh cilantro or parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for 3-4 minutes until slightly tender.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook while stirring for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, chickpeas, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat, cover pot, and simmer for 25 minutes while stirring occasionally.
06 - Remove lid, season with salt and pepper, and continue simmering uncovered for 5 minutes to reduce and thicken.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed.
08 - Serve hot, optionally accompanied by crusty bread or rice.
