Step 1: In a large nonstick skillet, heat oil over medium heat.
Step 2: Add onions, scallions, peppers, garlic, cumin and oregano. Cook, stirring frequently, until vegetables are soft but not brown, about 5-6 minutes.
Step 3: Add tomatoes, cilantro and 3 Tablespoons parsley. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is thick and fragrant, about 6-8 minutes.
Step 4: Stir in tomato paste; cook 1 minute.
Step 5: Stir in broth and bring to a boil over high heat.
Step 6: Stir in potatoes. Reduce heat to medium and simmer 10 minutes.
Step 7: Stir in chick peas and simmer until potatoes are tender and sauce is thick and flavorful, about 10 minutes.
Step 8: Season with salt and ground black pepper.
Step 9: Garnish with remaining parsley.
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