Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 zucchini, diced
– 1 bell pepper, diced
– 400 g canned diced tomatoes
– 400 g canned chickpeas, drained
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1 cup vegetable broth
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, cooking until they become soft.
3. Stir in the zucchini and bell pepper. Cook for about 5 minutes until they soften.
4. Add the canned tomatoes, chickpeas, oregano, cumin, and vegetable broth. Bring this mixture to a simmer.
5. Let it cook for 15 minutes, then serve warm.
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