Moroccan Vegetable Stew with Chickpeas

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.

Why it works:

This stew is rich in fiber, antioxidants, and plant protein — satisfying yet light. The spices naturally support digestion and detoxification.