Step 1

If you are using dried chickpeas, sort, wash and soak them overnight. The next day, drain and rinse chickpeas.

Step 2

Cover with water about 2 inches above chickpeas and bring to boil on medium heat.

Step 3

Lower heat to simmer and cook until tender, about 1 hour.

Step 4

Drain chickpeas and reserve 2 cups of liquid, set aside.

Step 5

If using canned chickpeas, start at step 5.

Step 6

Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 3 minutes.

Step 7

Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil, and oregano.

Step 8

Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.

Step 9

Mash some of the chickpeas, with the back of a fork to thicken the stew.

Step 10

Check the seasoning, add cayenne pepper and extra salt and pepper as needed.

Step 11

Delicious served with brown rice.