Lebanese Vegetable And Chickpea Stew

Instructions

1. In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add the chopped carrots, zucchinis, and red bell pepper to the pot. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.

4. Pour in the drained and rinsed chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.

5. Season the stew with ground cumin, coriander, paprika, cinnamon, salt, and pepper. Stir to evenly distribute the spices.

6. Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

7. Taste and adjust the seasoning if needed, adding more salt and pepper to your preference.

8. Ladle the Lebanese Vegetable and Chickpea Stew into bowls and garnish with freshly chopped parsley.

9. Serve the stew hot with a side of warm pita bread or over a bed of fluffy couscous for a complete and satisfying meal.