From craving to table
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- 2
Add the garlic, red and yellow bell peppers, and carrots. Sauté for another 5 minutes until slightly tender.
- 3
Stir in the zucchini, eggplant, and potato. Cook for 3 minutes, stirring occasionally.
- 4
Add the smoked paprika, cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to coat the vegetables in the spices.
- 5
Pour in the diced tomatoes, vegetable broth, and add the bay leaf. Bring the mixture to a simmer.
- 6
Cover and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
- 7
Stir in the chickpeas and cook uncovered for an additional 5 minutes to heat through and allow the sauce to thicken.
- 8
Remove the bay leaf. Taste and adjust seasoning as needed. Stir in chopped parsley.
- 9
Serve hot, garnished with extra parsley and lemon wedges on the side.