Mediterranean Chickpea and Tomato Stew

This hearty Mediterranean Chickpea and Tomato Stew combines the earthiness of chickpeas with the bright acidity of tinned tomatoes, creating a comforting dish that's perfect for any season. Traditional flavors are balanced with a hint of smoked paprika and a splash of lemon juice for a fresh twist, making it both nourishing and satisfying. This recipe is vegan, gluten-free, and budget-friendly, ensuring it's accessible for everyone.

Ingredients:

• 1 can tinned chickpeas, drained and rinsed
• 1 can tinned tomatoes
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic, smoked paprika, and ground cumin, stirring for another minute until fragrant.
3. Pour in the tinned tomatoes and chickpeas, stirring to combine. Season with salt and pepper to taste.
4. Bring the mixture to a gentle simmer, cover, and let cook for about 20 minutes, allowing the flavors to meld.
5. Stir in the lemon juice just before serving. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.