Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 tablespoons paprika
- Water
- 6 ounces carrots (2 carrots, peeled and diced)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 ounce) diced tomatoes (undrained)
- 1/4 cup fresh cilantro, chopped (or use Italian parsley)
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 8 ounce potato (1 large potato, peeled and diced)
- 1 can (15 3/4 ounce) garbanzo beans (drained)
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
- Cilantro leaves, to garnish
How to Make
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Step 1: Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
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Step 2: Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
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Step 3: Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
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Step 4: Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
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Step 5: Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
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Step 6: Adjust flavor by adding salt and pepper, if needed.
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Step 7: Divide between 2 large bowls and garnish with cilantro or parsley.
We hope you enjoy this recipe!
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