2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 medium zucchini, diced medium
1 red pepper, diced small
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
2 15-oz cans chickpeas, drained, rinsed
1 28-oz can diced tomatoes
2 cups vegetable broth
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
1/2 teaspoon black pepper
- Heat the olive oil in a large pot over medium heat. Add the onion, zucchini, pepper, and mushrooms and season with salt. Cook, stirring, for about 10 minutes, until veggies are soft.
- Add the garlic, cumin and chili powder and cook, stirring, for 1 more minute. Add the chickpeas, tomatoes, broth, salt, and pepper, stir to combine and bring to a simmer. Cook for 20 minutes.
- Add the cilantro and lime juice, taste and add more salt and pepper if needed. Serves 6.