Carrot Tomato Stew

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 large carrots, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups chopped tomatoes
• 1 can (15 oz / 425 g) chickpeas, rinsed
• 2 cups vegetable broth
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. 1

   Cook onion and carrots in oil for 7 minutes.

2. 2

   Add garlic, cumin and paprika and cook 30 seconds.

3. 3

   Add tomatoes, chickpeas, broth, salt and pepper.

4. 4

   Simmer uncovered 25–30 minutes until carrots are tender and sauce has thickened.

5. 5

   Finish with parsley.