Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, diced
- 1 bell pepper, chopped (any color)
- 1 medium zucchini, sliced into half-moons
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (optional for garnish)
Instructions
- Gather all ingredients on the counter to streamline cooking.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until fragrant.
- Add diced carrots and bell pepper; cook for about 5 minutes until slightly softened.
- Stir in zucchini, then add chickpeas and diced tomatoes.
- Pour in vegetable broth and add cumin and paprika. Bring to a gentle boil, then reduce heat.
- Cover and let simmer for 20-25 minutes until all veggies are tender.
Notes
- Feel free to substitute vegetables based on what you have on hand.
- Adding a splash of lemon juice before serving can enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg