Ingredients and Weight:
- Chickpeas, dry: 500g
- Olive oil: 1/2 cup
- Yellow onion, chopped: 2 medium
- Garlic cloves, minced: 4
- Ground cumin: 2 tablespoons
- Ground coriander: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon (optional)
- Vegetable broth: 6 cups
- Diced tomatoes (14.5 oz can): 1
- Sweet potato, peeled and cubed: 1 medium
- Carrots, peeled and chopped: 2 medium
- Zucchini, chopped: 1 medium
- Lemon, zested and juiced: 1
- Chopped fresh cilantro: 1/2 cup
Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Rinse chickpeas overnight or for at least 4 hours. Drain and set aside.
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 5 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Add cumin, coriander, paprika, and cayenne (if using) and cook, stirring, for 30 seconds.
- Add vegetable broth, chickpeas, tomatoes, sweet potato, carrots, and zucchini.
- Bring to a boil, then reduce heat and simmer for 2-3 hours, or until chickpeas are tender.
- Stir in lemon zest and juice and cilantro.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 50g
- Protein: 15g
- Dietary Fiber: 10g
Dish Characteristics:
- Savory and flavorful
- Rich and comforting
- Packed with chickpeas, vegetables, and spices
- Perfect for a chilly night or as a side dish
User Comments:
- "This stew is absolutely delicious! The flavors are so rich and complex."
- "I love the combination of chickpeas and vegetables. It's hearty and satisfying."
- "The lemon zest and juice add a bright and refreshing touch."
Special Precautions and Tips:
- If you don't have time to soak the chickpeas overnight, you can use canned chickpeas.
- Add more cayenne pepper if you like a spicier stew.
- Serve with warm bread or rice to soak up the delicious sauce.
