Ingredients: 1 1/2 tablespoons extra-virgin olive oil 1 large onion, chopped 3 to 4 cloves garlic, minced 1 large green bell pepper, cut into narrow 1-inch long strips 2 (16-ounce) cans chickpeas, drained and rinsed 1 (28-ounce) can diced tomatoes, undrained 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried thyme dash of nutmeg 1 cup water 2 to 3 tablespoons chopped fresh parsley salt and lots of freshly ground pepper to taste hot cooked rice, optional

Recipe Info Category: Stews Rating: 5 Contributor: Connor Gordon

Heat the oil in a large soup pot. Add the onion and garlic and saute over medium heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden.

Add the chickpeas, tomatoes, cumin, oregano, thyme, and nutmeg, along with the water. Bring to a simmer, then cook at a steady simmer, covered, for 20 minutes.

Stir in the parsley and season sparingly with salt (the use of canned chickpeas might make salt completely unnecessary) and generously with pepper. Serve the stew in bowls on its own or over a small amount of hot cooked rice.