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Stewed Chickpeas Recipe

Jazmin Rode
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

Extra Virgin Olive Oil

1

Russet Potato (peeled and diced)

1

Medium Yellow Onion (diced)

1

Red Pepper (diced)

1

Green Pepper (diced)

3 cups

Vegetable Broth (divided)

4 cloves

Garlic (minced)

2 cans

Chickpeas (drained)

1 tsp

Italian Seasoning

1

Packet Sazon

1 tsp

turmeric

15 oz

can Petite Diced Tomatoes

2

Bay Leaves

Salt and Pepper (to taste)

2 tbsp

Cilantro (chopped)