Chickpea and Tomato Stew with Potatoes

This hearty Chickpea and Tomato Stew combines the earthy flavors of chickpeas and potatoes with the brightness of tomatoes and the aromatic depth of onions. Simmered in a rich broth with a splash of wine, this dish is both comforting and satisfying, making it perfect for a cozy dinner. It's vegetarian and packed with protein, fiber, and nutrients, catering to a variety of dietary needs.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium potatoes, peeled and diced
• 1 can diced tomatoes
• 1 large onion, chopped
• 2 cups vegetable broth
• 1/2 cup white wine
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until the onions are translucent.
2. Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.
3. Add the chickpeas, diced tomatoes, vegetable broth, and white wine to the pot. Stir to combine.
4. Season with cumin, paprika, salt, and pepper. Bring the mixture to a simmer.
5. Reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.