Stufato marocchino di ceci e pomodoro

Procedimento

1. Heat olive oil in a heavy pot and cook onion until soft and lightly golden.

2. Add garlic, cumin, and paprika; stir briefly so the spices bloom without burning.

3. Add carrots and bell pepper, then cook until the vegetables begin to soften.

4. Stir in chickpeas, crushed tomatoes, broth, and salt.

5. Bring to a simmer, cover partly, and cook until carrots are tender and sauce thickens.

   ⏱ Avvia timer · 25 min

6. Mash a few chickpeas against the side of the pot to make the stew creamier.

7. Taste and adjust salt, then simmer uncovered if you want a thicker texture.

   ⏱ Avvia timer · 5 min

8. Finish with chopped herbs and serve warm with rice or bread.