recipe for Mexican Chickpea and Potato Stew

Ingredients

• 1 can of chickpeas, drained and rinsed
• 2 potatoes, peeled and diced
• 1 cup almond milk
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Cilantro for garnish