Spiced Veggies And Chickpea Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 (32 ounce) can diced tomatoes
• 3 cups vegetable broth
• 1 small onion, chopped
• 2 carrots, chopped
• 10 button mushrooms, sliced
• 1 lemon, juice of
• 1/2 cup pitted black olives, sliced
• 1 cup cooked chickpeas
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Recipe

• 1 heat the olive oil in a large pot over medium heat.
• 2 once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
• 3 to the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
• 4 add the chopped carrots and mushrooms, and then stir in the lemon juice.
• 5 next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
• 6 stir and bring the stew to a boil over high medium-heat.
• 7 reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
• 8 after the soup has simmered, stir in the olives and chickpeas. cover once again and allow the soup to simmer for another 5 minutes.
• 9 add salt and pepper to taste.
• 10 when ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don't lose their crunch.