Ingredients

 

1 Tbsp olive oil

1 Tbsp sugar

1 onion, sliced

4 garlic cloves, minced

½ tsp paprika

¼ tsp ginger

¼ tsp cumin

¼ tsp allspice

2 15oz cans chickpeas, rinsed

1 pound potatoes, roughly cut

1 15oz can diced tomatoes with juice

4 cups chicken broth

1 zucchini, cut in small squares 

2 Tbsp parsley flakes

A handful of chopped fresh mint 

Salt and pepper to taste

 

 

 

Instructions

 

1 - Heat the oil in a big pot over medium-low heat.

2 - Add the onion and sugar and cook until softened.

3 - Stir in the garlic and spices. Cook until fragrant.

4 - Stir in the chickpeas, potatoes, tomatoes with juice, and broth. Bring to simmer.

 

5 - Cook over medium heat partially covered until the potatoes are tender (about 20 minutes).

6 - Stir in the zucchini and continue to cook uncovered over low heat until just tender.

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7 - Stir in the parsley flakes.

 

8 -  Salt and pepper to taste.

9 - Mash some potatoes against the side of the pot with a spoon to thicken broth.

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10 - Add mint and serve right away.