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
- Heat the oil in a big pot over medium-low heat.
- Add the onion and sugar and cook until softened.
- Stir in the garlic and spices. Cook until fragrant.
- Stir in the chickpeas, potatoes, tomatoes with juice, and broth. Bring to simmer.
- Cook over medium heat partially covered until the potatoes are tender (about 20 minutes).
- Stir in the zucchini and continue to cook uncovered over low heat until just tender.
- Stir in the parsley flakes.
- Salt and pepper to taste.
- Mash some potatoes against the side of the pot with a spoon to thicken broth.
- Add mint and serve right away.