Ingredients
Scale
- 2 large potatoes, peeled and diced
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onion and minced garlic; sauté until soft and translucent.
- Stir in diced potatoes, sliced carrot, and chopped bell pepper; cook for an additional 5 minutes.
- Add ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper; stir well to coat the vegetables.
- Pour in vegetable broth and add drained chickpeas; stir gently to combine all ingredients.
- Cover and simmer on low heat for about 30-40 minutes until potatoes are tender.
- Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro or parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg