Nava Atlas's Spanish-Style Chickpea Stew | The Vegan Society

Ingredients

• 1½ tablespoons olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1 large green bell pepper, cut into short, slender strips
• 2 tins of chickpeas, drained and rinsed
• 2 tins of diced tomatoes, preferably fire-roasted
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 to 2 teaspoons smoked or sweet paprika, to taste
• ¼ cup chopped fresh parsley or coriander, plus more for garnish
• Salt and freshly ground pepper, to taste
• Hot cooked rice or another grain, optional