Ingredients
– 1 can (400 g) chickpeas, drained
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, chopped
– 400 g diced tomatoes (canned)
– 1 tbsp harissa paste
– 250 ml vegetable broth
– 1 tsp cumin
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and cook until soft, about 5 minutes.
3. Stir in minced garlic and bell pepper. Continue cooking for another 3 minutes.
4. Mix in the chickpeas, diced tomatoes, harissa paste, vegetable broth, and cumin.
5. Season with salt and pepper, then bring to a boil. Reduce heat and let it simmer for 15 minutes.
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