1 cup dried chickpeas, soaked overnight and drained

2 carrots, chopped

1 zucchini, diced

1 onion, finely chopped

2 cloves garlic, minced

1 can diced tomatoes

2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon paprika

2 tablespoons olive oil

Salt, to taste

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Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic and sauté until soft and fragrant.
Add the carrots and zucchini and cook for about 5 minutes, stirring occasionally.
Stir in the soaked chickpeas, diced tomatoes, vegetable broth, cumin, and paprika.
Bring the stew to a boil, then reduce heat to low and simmer for about 20 minutes, until chickpeas and vegetables are tender.
Season with salt to taste.
Serve warm on its own or with rice or bread.

Keep spices mild to make it kid-friendly.

Canned chickpeas can be substituted to save time.

Add a splash of broth if the stew thickens too much.

Flavors improve after resting.