From craving to table
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
- 2
Stir in the garlic, red bell pepper, zucchini, and eggplant. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Add the cumin, coriander, smoked paprika, turmeric, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- 4
Pour in the diced tomatoes (with juice), chickpeas, and vegetable broth. Stir well to combine.
- 5
Bring to a simmer, cover, and cook for 15-18 minutes, stirring occasionally, until the vegetables are tender.
- 6
Add the spinach and cook for 2 minutes until wilted. Stir in the lemon juice.
- 7
Taste and adjust seasonings if needed. Serve hot, garnished with chopped parsley.