Moroccan Vegetable Stew with Chickpeas
Rich in fiber, antioxidants, and plant protein — satisfying yet light
Ingredients:
½ cup cooked chickpeas
1 cup chopped mixed vegetables (zucchini, carrots, bell peppers)
½ tomato, diced
1 tsp olive oil
½ tsp cumin, paprika, and turmeric
1 cup low-sodium vegetable broth
Preparation:
Sauté vegetables with olive oil and spices.
Add tomato and broth; simmer 15 min.
Stir in chickpeas and cook 5 min more.
Preparation:
Sauté vegetables with olive oil and spices.
Add tomato and broth; simmer 15 min.
Stir in chickpeas and cook 5 min more.