Mediterranean Vegetable Stew with Chickpeas

Ingredients

• Vegetables and chickpeas

  150 g onion

  about 1 medium (5.3 oz), finely diced

• 200 g carrots

  about 2 medium (7 oz), cut into 1/4-inch (6-mm) half-moons

• 160 g red bell pepper

  about 1 large (5.6 oz trimmed), cut into 3/4-inch (2-cm) pieces

• 300 g thin-skinned white potatoes

  10.6 oz, scrubbed and cut into 3/4-inch (2-cm) cubes

• 300 g zucchini

  about 2 small (10.6 oz), cut into 1/2-inch (1.3-cm) half-moons

• 480 g canned chickpeas

  17 oz drained weight, rinsed and drained; usually 2 standard 15-oz cans

• 800 g no-salt-added canned chopped tomatoes

  28 oz, including the juices

• Sauce and finish

  2 tbsp olive oil

• 12 g garlic

  about 4 cloves, minced

• 2 tbsp no-salt-added tomato paste

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1½ cups water

  plus small splashes only if needed

• ½ tsp fine table salt

  then adjust to taste

• ¼ tsp ground black pepper

• 1 tbsp fresh lemon juice

• 2 tbsp fresh flat-leaf parsley

  finely chopped

Directions

1. Build the vegetable base

   Have all the vegetables cut before you start. Heat the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, carrots and bell pepper. Cook for 7–8 minutes, stirring often, until the onion softens. Add the garlic, tomato paste, smoked paprika and oregano. Stir for 1 minute, keeping the heat gentle enough that the garlic and spices do not scorch.

2. Give the potatoes a head start

   Add the potatoes, canned tomatoes with their juices, water, salt and black pepper. Scrape the bottom of the pot, then bring to a gentle simmer. Cover, reduce the heat to low and cook for 20–25 minutes, stirring once or twice, until a knife enters a potato cube with only slight resistance. If the potatoes are still firm, continue this stage before adding the zucchini. Add a small splash of water if the sauce catches on the bottom.

3. Simmer the zucchini and chickpeas

   Stir in the zucchini and drained chickpeas. Simmer uncovered for 10–12 minutes, stirring gently, until the zucchini is tender but still holds its shape and the potatoes are completely tender. The sauce should coat the vegetables with a little liquid between them. If it is too loose, simmer a few minutes longer; if too thick, stir in water a tablespoon at a time.

4. Finish with lemon and parsley

   Take the pot off the heat. Stir in the lemon juice and parsley, then taste before adding any extra salt or pepper. Divide into four generous portions and serve hot. Cooking time can vary with the size and variety of the potatoes, so use tenderness as the final guide.