Kurdish Garden Inspired Chickpea Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 cans chickpeas, drained
• 1 can crushed tomatoes
• 1 cup vegetable broth
• 1 cup zucchini, chopped
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a Dutch oven. Cook the onion until soft, then add the garlic and ground cumin.
2. Stir the chickpeas, crushed tomatoes, vegetable broth, and zucchini into the onion mixture.
3. Bring the chickpea stew to a simmer and cook until the vegetables are tender.
4. Stir in the lime juice and simmer the chickpea stew for 2 more minutes.
5. Add the cilantro, salt, and black pepper, then serve the chickpea stew hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.