Lebanese Chickpea Stew

holycowvegan.net

Blanca Luz

5 cloves garlic

1 tablespoon cumin

2 tablespoons extra virgin olive oil

2 heaping tablespoons tomato paste

1 teaspoon paprika

1 teaspoon red pepper flakes

3 cups cooked chickpeas (canned is fine too. If starting with dried chickpeas use 1 cup of chickpeas and cook until tender, Be sure to drain out any liquid).

2 to 3 heaping teaspoons za'atar (add 2 teaspoons first and add more as needed)

2 to 3 bay leaves

1 roasted bell pepper (chopped in small, bite-size pieces)

Salt to taste

2 tablespoons parsley (chopped)

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