Chickpea and Smoky Bell Pepper Stew

Dice the yellow onion into small pieces. Cut the bell peppers in half, remove seeds and membranes, then slice into strips. Mince the garlic cloves. Roughly chop the tomatoes.

Pour 2 tablespoons of olive oil into a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

Add the sliced bell peppers and cook for another 5 minutes until they begin to soften.

Stir in the paprika, cumin, salt, and black pepper. Let the spices toast in the oil for 30 seconds to bloom their flavors.

Add the chopped tomatoes and stir everything together. Pour in the chicken broth and bring to a gentle boil.

Drain and rinse the chickpeas, then add them to the pot. Reduce heat to low and simmer covered for 8-10 minutes, stirring occasionally, until warmed through and tender.

Uncover and let the stew cook for another 5 minutes to thicken slightly. The chickpeas should be tender and the broth should have developed a rich, smoky flavor.

Squeeze the lemon juice over the stew and drizzle with the remaining 2 tablespoons of olive oil. Stir gently to combine.

Taste and adjust salt and pepper if needed. Serve hot in deep bowls with crusty white bread on the side for dunking.