Ingredients
1 can chickpeas (400g), drained and rinsed
2 tablespoons harissa paste
1 can diced tomatoes (400g)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon ground cumin
Salt, to taste
Fresh parsley, for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Mix in the harissa paste and ground cumin. Cook for 1-2 minutes while stirring.
4. Add the drained chickpeas, diced tomatoes, and vegetable broth. Season with salt and stir well.
5. Bring the stew to a simmer. Cook for 20 minutes, then serve hot, garnished with fresh parsley.
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