Chickpea and Potato Stew with Zucchini and Cumin

A hearty stew of chickpeas, potatoes and vegetables, flavored with cumin and paprika. With lemon and fresh parsley it turns out nice and fresh, and it costs only a little per serving.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 can Chickpeas from the can, drained
• 500 g Waxy potatoes
• 2 pc Onions
• 2 pc Garlic cloves
• 3 pc Carrots
• 1 pc Zucchini
• 1 pc Red bell pepper
• 1 can Chopped tomatoes from the can
• 1 l Water
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 0.5 tsp Turmeric
• 3 tbsp Olive oil
• Salt
• Black pepper, freshly ground
• 1 bunch Parsley
• 1 pc Lemon, juice and zest

Method

1. Peel the onions and garlic and finely dice them. Peel the carrots and slice them thinly. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Remove the seeds from the bell pepper and cut it into cubes. Wash the zucchini, trim the ends and dice it as well.
3. Heat the olive oil in a large pot. Sweat the onions and garlic in it over medium heat for 4 to 5 minutes until translucent.
4. Stir in the cumin, paprika powder and turmeric and toast briefly until fragrant.
5. Add the carrots, potatoes and bell pepper and briefly sear. Pour in the tomatoes and water, bring to a boil and simmer covered over low heat for 15 minutes.
6. Add the zucchini and drained chickpeas and simmer for another 10 minutes until everything is tender.
7. Season with salt and pepper. Squeeze in the lemon and stir in the juice and some of the zest.
8. Finely chop the parsley, sprinkle it over the stew and serve hot.