Chickpea and Herb Stew

Ingredients

• •3 tablespoons olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 teaspoons ground cumin
• •1 teaspoon paprika
• •1/4 teaspoon cayenne pepper
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •1 can (14.5 oz) diced tomatoes
• •1 cup vegetable broth
• •1 cup fresh cilantro, chopped
• •1/2 cup fresh parsley, chopped
• •1 teaspoon salt

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion until softened, about 5 minutes.
2. 2Add minced garlic and cook for 1 minute until fragrant.
3. 3Stir in cumin, paprika, and cayenne pepper, cooking for 30 seconds to bloom the spices.
4. 4Add chickpeas, diced tomatoes with juice, and vegetable broth; bring to a simmer.
5. 5Reduce heat and simmer for 15-20 minutes to meld the flavors.
6. 6Stir in fresh cilantro and parsley, reserving some for garnish.
7. 7Season with salt to taste and serve hot, garnished with remaining fresh herbs.

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