Moroccan Chickpea Stew

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Carrots

2 medium, diced

Red bell pepper

1, diced

Sweet potato

1 large, peeled and diced

Canned chickpeas

1 (15-ounce) can, drained and rinsed

Canned diced tomatoes

1 (14.5-ounce) can

Vegetable broth

4 cups

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1/2 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced carrots, red bell pepper, and sweet potato. Cook for another 5 minutes, stirring occasionally to prevent sticking.
4. Add the drained and rinsed chickpeas, canned diced tomatoes, and vegetable broth. Sprinkle in the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Stir well to combine all ingredients.
5. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the vegetables are tender and the flavors meld beautifully.
6. Remove from heat and stir in the chopped fresh cilantro and lemon juice to brighten the flavors.
7. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
8. Serve hot, garnished with additional cilantro if desired.