Ingredients:

• 3 Tablespoon Olive Oil
• 225g / 2 cups Onion - sliced
• 1+1/2 Tablespoon Garlic - finely chopped
• 1 Tablespoon Ginger - finely chopped
• 2 Tablespoon Tomato Paste
• 1+1/2 Teaspoon Paprika (NOT SMOKED)
• 1+1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Turmeric
• 1+1/2 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Cayenne Pepper (Optional)
• 200g Tomatoes - Blend to a smooth Puree
• 200g / 1+1/2 cup approx. Carrots - chopped
• 200g / 1+1/2 cup Red bell pepper - chopped
• 2 cups / 225g Yellow (Yukon Gold) Potatoes - chopped small (1/2 inch pieces)
• 4 cups / 900ml Vegetable Broth
• Salt to taste
• 250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces)
• 120g / 1 cup approx. Green beans - chopped (1 inch long)
• 2 cups / 1 (540ml) Can Cooked Chickpeas (drained)
• 1/2 cup / 20g Fresh Parsley (loosely packed)

Garnish:

• Lemon Juice to taste
• Drizzle of olive oil

Method:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

In a heated pan, add the olive oil, onion, and a pinch of salt. Sweat the onions on medium heat until soft, approximately 3 to 4 minutes. Once softened, add the chopped garlic and ginger, sauté for 30 seconds until fragrant. Incorporate the tomato paste, paprika, ground cumin, turmeric, black pepper, and cayenne pepper, and fry for another 30 seconds. Add the fresh tomato puree and mix thoroughly. Then add the chopped carrots, red bell pepper, yellow potatoes, salt, and vegetable broth, ensuring everything is well mixed.

Increase the heat to bring the mixture to a vigorous boil. Once boiling, stir and cover with a lid, reducing the heat to medium-low to cook for about 20 minutes. This allows the potatoes to begin softening before incorporating the quicker-cooking vegetables.

After 20 minutes, uncover the pot and add the zucchini, green beans, and cooked chickpeas. Stir well, then turn up the heat to achieve a rapid simmer. Cover again, cooking on medium heat for about 10 minutes, or until the potatoes are cooked to your preference. The goal is to have the vegetables soft but not mushy.

Finally, uncover and increase the heat to medium-high, cooking for another 1 to 2 minutes to reach the desired consistency—ensure the stew is not watery, but rather thick. Once complete, garnish with fresh lemon juice, a drizzle of olive oil, and parsley before serving hot.

Enjoy your meal, ideally served with pita bread or couscous!