Cumin-Spiced Carrot and Chickpea Stew with Lemon Zest

Ingredients

• 4 medium, diced carrots
• 400 g, drained and rinsed canned chickpeas
• 2 tsp cumin seeds
• 1 tbsp olive oil
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 2, diced (any colour) bell peppers
• 500 ml vegetable broth
• 1 cup, chopped (for garnish) coriander
• 1 tsp lemon zest
• to taste salt
• to taste black pepper

Steps

1. 1. Heat olive oil in a large pot over medium heat.
2. 2. Add cumin seeds and toast for 1-2 minutes until fragrant.
3. 3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4. Add the diced carrots and bell peppers, sautéing for about 5 minutes until slightly softened.
5. 5. Mix in the chickpeas and pour in the vegetable broth. Bring to a boil.
6. 6. Reduce heat and simmer for 20 minutes until the carrots are tender.
7. 7. Season with salt and black pepper to taste.
8. 8. Stir in lemon zest just before serving and garnish with fresh coriander.

Notes

• Feel free to add other vegetables like spinach or zucchini for extra nutrition.

Substitutions

• If using dried chickpeas, soak and cook them beforehand.