Spicy Chickpea and Tomato Stew

1.Heat the olive oil in a large pot over medium heat.

2.Add the chopped onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Stir well and cook for 1-2 minutes to toast the spices.

5.Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.

6.Add the drained chickpeas and season with salt and pepper to taste.

7.Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 20 minutes, stirring occasionally.

8.Taste and adjust seasoning if necessary. If you prefer a thicker stew, let it simmer uncovered for an additional 5-10 minutes.

9.Serve hot, garnished with fresh cilantro if desired.