A hearty and flavorful chickpea stew with a Moroccan-inspired spice blend, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a fruity flavor to the base of the stew.
Add the chopped onion, celery, carrot, zucchini, and red bell pepper to the pan. Sauté until softened.
Cut the vegetables into uniform sizes to ensure even cooking.
Stir in the minced garlic, ground cumin, paprika, ginger, turmeric, black pepper, salt, and cinnamon. Cook for a minute to release the spices' aroma.
Toasting the spices enhances their flavor and aroma.
Pour in the water, tomato paste, chickpeas, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer covered for 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the chopped cilantro and squeeze in the juice of the lemon. Adjust seasoning if needed.
Adding fresh herbs and lemon juice at the end brightens the dish.
Serve the stew warm, garnished with extra cilantro if desired.
Pair with crusty bread or rice for a complete meal.
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