Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.

2. 2

   Add 1 large diced yellow onion to the pan and sauté for 5-7 minutes until softened and translucent.

3. 3

   Stir in 2 cloves of minced garlic, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper, cooking for another 5 minutes until the peppers begin to soften.

4. 4

   Sprinkle 1.5 teaspoons of sweet paprika and 0.5 teaspoon of smoked paprika over the vegetables, then stir in 1 tablespoon of tomato paste, cooking for 1 minute until fragrant.

5. 5

   Add 1 can (15 ounces/425 grams) of rinsed and drained cooked chickpeas, 1 cup of vegetable broth, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the pan, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to slightly thicken.

7. 7

   Garnish the dish with 0.25 cup of fresh chopped parsley before serving.