Chickpea and roasted pepper stew

Preheat the oven to 200°C (400°F). Place the whole bell pepper on a baking sheet and roast for 20 to 25 minutes, turning once, until the skin is charred and blistered.

Transfer the roasted pepper to a bowl and cover with a plate or plastic wrap. Let it steam for 10 minutes, then peel off the skin, remove the seeds, and slice into strips. Set aside.

Peel and finely dice the yellow onion. Peel and mince the garlic cloves. Peel and slice the carrot into thin rounds. Peel and cube the potato into small pieces, about 1 centimeter.

Warm the olive oil in a small saucepan over medium-low heat. Add the diced onion and cook gently for 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic, cumin, and paprika to the saucepan. Stir for 30 seconds until fragrant, being careful not to let the garlic burn.

Pour in the chicken broth and add the cubed potato and sliced carrot. Stir in the tomato sauce. Bring to a gentle simmer, then reduce the heat to low and cook for 10 minutes until the potato is almost tender.

Add the chickpeas and roasted pepper strips to the saucepan. Simmer on low for another 8 to 10 minutes, allowing all the flavors to meld together. The stew should be brothy but not watery.

Remove from heat. Squeeze a little lemon juice over the stew and stir gently. Taste and adjust salt as needed.

Ladle the stew into a wide, shallow bowl. Finish with a small drizzle of olive oil and a sprinkle of fresh parsley. Serve warm, with a slice of white bread if you wish.