Cooking Steps

• Soak the chickpeas in a large bowl of water overnight. The next day, drain and rinse the chickpeas.
• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
• Stir in the minced garlic and chopped bell pepper. Cook for 3 minutes until softened.
• Add the ground cumin, smoked paprika, and chili powder. Stir and cook for 1-2 minutes until fragrant.
• Add the soaked chickpeas, diced tomatoes, and vegetable broth. Bring to a boil over high heat.
• Once boiling, reduce the heat to low and cover. Simmer for 30 minutes until chickpeas are tender.
• Uncover and season with salt and pepper to taste, stirring well.
• Ladle into bowls and garnish with fresh cilantro.