A comforting and flavorful chickpea and tomato stew with a hint of spice, perfect for a quick and satisfying meal.
Heat a drizzle of oil in a large pan over medium heat.
Ensure the oil is hot enough to sizzle when adding the onions for better flavor.
Add the diced onion and minced garlic to the pan and sauté until softened and golden.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Sprinkle in the cumin, coriander, and smoked paprika, stirring for a minute to release their aroma.
Toasting the spices enhances their flavor and adds depth to the dish.
Stir in the chopped tomatoes, tomato paste, chickpeas, and diced red bell pepper.
Mix well to ensure the flavors are evenly distributed.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Cover the pan partially to retain moisture while allowing the stew to thicken.
Season with salt and freshly ground black pepper to taste.
Taste and adjust the seasoning gradually to avoid over-salting.
Stir in the fresh parsley just before serving.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve the stew warm, optionally garnished with additional parsley or a drizzle of olive oil.
Pair with crusty bread or a side of rice for a complete meal.
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