By India Smith
Rinse and drain the chickpeas if using canned or soak and cook them if raw.
Chop the onion, bell peppers, and mince the garlic.
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent (about 5 minutes).
Add the diced bell peppers to the pot and continue to sauté for another 3 minutes.
Stir in the mixed vegetables and cook for another 5 minutes until they begin to soften.
Pour in the diced tomatoes (with their juice), vegetable broth, and add the cooked chickpeas to the pot.
Season with salt, black pepper, paprika, and cumin. Stir well to combine all ingredients.
Bring the stew to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
Taste and adjust seasoning if necessary before serving.
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By India Smith
This recipe is ready in 40 minutes and features Chickpeas, Diced tomatoes, Bell peppers and other delicious ingredients. Contains 320 calories total.
Rinse and drain the chickpeas if using canned or soak and cook them if raw.
Chop the onion, bell peppers, and mince the garlic.
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent (about 5 minutes).
Add the diced bell peppers to the pot and continue to sauté for another 3 minutes.
Stir in the mixed vegetables and cook for another 5 minutes until they begin to soften.
Pour in the diced tomatoes (with their juice), vegetable broth, and add the cooked chickpeas to the pot.
Season with salt, black pepper, paprika, and cumin. Stir well to combine all ingredients.
Bring the stew to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
Taste and adjust seasoning if necessary before serving.
Calories per Serving: 320
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