Chickpea and Olive Stew

A fragrant, vegetable-packed stew simmered with chickpeas, pitted olives, and lemon, ideal for a light yet satisfying meal.

Cuisine: Tunisian

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup, pitted green olives
• 1 cup, chopped zucchini
• 1 cup, chopped carrots

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Cook chopped onion until golden, about 5 minutes.
2. Step 2: Add minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for 1 minute until fragrant.
3. Step 3: Stir in drained chickpeas, diced tomatoes, vegetable broth, zucchini, and carrots. Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are tender.
4. Step 4: Stir in pitted green olives and lemon juice. Cook uncovered for 5 minutes to meld flavors. Season with salt to taste.
5. Step 5: Garnish with chopped fresh cilantro before serving.