CHICKPEA STEW

Ingredients:

2 tablespoons avocado or olive oil, 1 medium red onion, small dice, 2 medium carrots, diced, ½ teaspoon paprika, 2 tablespoons tomato paste,  sea salt and ground black pepper, to taste,  3 x250 ml cups cooked chickpeas, 3 cups veggies stock, 2 tbs parsley, 1 tbs dill, 1 tbs fresh thyme leaves minced 1 tbs turmeric.

Preparation:

Heat a large, heavy-bottomed pot over medium heat up to 170°C. Once heated, pour in the oil. Add the onions and carrots to the pot and stir. The vegetables should sizzle, but just barely, for 2 minutes. If the vegetables begin to brown too fast, lower the heat a bit.

Add the paprika and thyme to the pot and stir until fragrant, about 1 minute. Add the tomato paste to the pot and continue to stir until the tomato paste is cooked out, about 30 seconds. Season everything with salt, pepper, and turmeric.

Add the chickpeas to the pot and stir to coat them in the spices and oil. Season everything again with salt and pepper. Add the vegetable stock to the pot and stir.Place a lid on the pot and bring the stew to a boil, stirring occasionally, for about 5 minutes.

Once the veggies are tender -crisp, stir in the chopped parsley and dill, then cover with the lid. Check the stew for seasoning and adjust if necessary, then remove from the heat.

Enjoy!!!