Vegan potjie – Food & Home Magazine

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g canned chickpeas, drained and rinsed
• 200g mushrooms, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 can (400ml) vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh parsley, chopped (for garnish)