Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 medium potatoes, diced
2 medium tomatoes, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 cup vegetable broth
½ tsp cumin
½ tsp paprika
Salt and black pepper, to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a pot over medium heat.
Add chopped onion and garlic. Sauté until fragrant.
Add tomatoes, cumin, paprika, salt, and black pepper. Cook for 3–4 minutes.
Stir in diced potatoes and chickpeas.
Pour in vegetable broth and bring to a gentle boil.
Cover and simmer for 20–25 minutes, until potatoes are tender.
Garnish with fresh parsley and serve warm.
Healthy Benefits
Rich in plant-based protein
High in dietary fiber
Provides essential vitamins and minerals
A satisfying and nourishing meal