Hearty Spiced Chickpea and Garlic Stew

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

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic, cumin, smoked paprika, coriander, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute until the spices are fragrant, being careful not to burn the garlic.

4.Pour in the diced tomatoes (with their juices), rinsed chickpeas, vegetable broth, bay leaf, and oregano.

5.Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot partially, and let it simmer for 20 minutes, allowing the flavors to meld.

6.Remove and discard the bay leaf. Taste the stew and season generously with salt and freshly ground black pepper.

7.If you prefer a slightly thicker stew, mash about 1/4 cup of the chickpeas against the side of the pot using a spoon.

8.Ladle the stew into bowls. Garnish with fresh chopped cilantro and a squeeze of lemon juice before serving hot.