# What You Need:
→ 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 for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic, diced carrots, and diced bell pepper. Sauté for 3-4 minutes until vegetables begin to soften.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook while stirring for 1 minute until fragrant and spices coat the vegetables.
04 - Stir in tomato paste until well incorporated. Add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover pot, and simmer for 25 minutes, stirring occasionally to ensure even cooking and flavor distribution.
06 - Remove lid and simmer uncovered for 5 additional minutes. Season with salt and freshly ground black pepper to taste.
07 - Discard bay leaf. Stir in lemon juice and fresh cilantro or parsley. Taste and adjust seasoning as needed. Serve hot with crusty bread or over rice.
