Chickpea and Vegetable Fricassée

Ingredients

• 2 cups chickpeas
• 2 medium carrots
• 1 medium zucchini
• 1 can tomatoes
• 1 medium onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 leaf bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Prepare the ingredients: Rinse and drain the chickpeas if using canned. Peel and dice the carrots and onion. Chop the zucchini into half-moons. Mince the garlic.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic and diced carrots to the pot. Cook for an additional 3 minutes until the carrots start to soften.

4. 4

   Stir in the chopped zucchini and cook for another 3-4 minutes until slightly tender.

5. 5

   Pour in the can of diced tomatoes (with juices) and add the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir well to combine.

6. 6

   Add the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer uncovered for 20 minutes, stirring occasionally.

7. 7

   Remove the bay leaf and adjust seasoning if necessary. Simmer for an additional 5 minutes if the sauce needs to thicken.

8. 8

   Serve hot, garnished with chopped fresh parsley. Enjoy your Chickpea and Vegetable Fricassée!