Hearty and nutritious. The chickpeas hold their shape which makes the beautiful fuckers perfect for a stewdescription goes here.
1 small onion, chopped up
1 medium red bell pepper, chopped
3 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 medium tomatoes, seeded and chopped
3 tbsp fresh cilantro (if you got it - 1 tbsp dried works too)
3 tbsp fresh parsley (if you got it - otherwise 1 tbsp dried)
3 tbsp tomato paste
3 cups low-sodium vegetable broth
2 medium russet potatoes, cut into 1-inch pieces
2 cups chickpeas, cooked
Salt & Pepper to your liking
Get your skillet warmed up on the oven and add in 1/8th of water. Toss in the onion, pepper, garlic, cumin, and oregano. Cook and stir that shit up till the veggies are soft, but not browning. 5-6 minutes should do the trick.
Add the tomatoes, cilantro, and parsley. Stir here and there till most of the liquid has evaporated and that shit is starting to thicken.
Stir in the tomato paste and cook for a minute. Add the broth and bring it all to a boil. Toss in the potatoes - reduce the heat and simmer for about 6 minutes. Add the chickpeas and keep simmering till the potatoes are soft and everything is thickening up nicely. About 10 minutes or so.
Season with salt, pepper, and hot sauce if you want. Serve this shit hot and SMASH IT INTO YOUR FACE.
You can pretty much eat this as-is but sometimes we like to toss it over a bed of greens for the health of it.