Vegetarian Spanish Chickpea Stew

---

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 2 bell peppers, diced

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika (optional)

• 4 cups vegetable broth

• 2 tablespoons olive oil

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)
  

Instructions:

1. Drain and rinse the chickpeas if using canned. Dice the bell peppers and onion. Mince the garlic cloves.

2. Heat olive oil in a large pot over medium heat. Add diced onion to the pot and sauté for 2-3 minutes until translucent. Add diced bell peppers and minced garlic to the pot. Sauté for an additional 3-4 minutes until vegetables are softened.

3. Stir in tomato paste, paprika, cumin, and smoked paprika (if using) into the pot. Cook for 1 minute to toast the spices and tomato paste.

4. Add drained and rinsed chickpeas to the pot. Pour in vegetable broth, ensuring that the chickpeas and vegetables are fully submerged.

5. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the stew to thicken.

6. Taste the stew and season with salt and pepper to taste. Ladle the Vegetarian Spanish Chickpea Stew into bowls. Garnish with chopped fresh parsley before serving.