Tomato and chickpea stew

Ingredients for 4 servings:

• 2 onions
• 6 cloves garlic
• 800 g tomatoes, cut into pieces
• 400 g tomatoes, pureed
• 850 g chickpeas, from the can
• 1 bell pepper(s)
• 1 tbsp olive oil
• 1 tbsp cumin
• 2 tsp coriander
• 1 tsp paprika powder
• herbal salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat olive oil in a pan and fry the sliced ​​onions until soft. Crush the garlic and add it, along with the cumin, coriander, and paprika. Add the chopped tomatoes and passata, chickpeas, and finely diced bell peppers and simmer over low heat for about 15 minutes. Season with salt and pepper. Serve with flatbread or crusty wheat bread.