Ingredients:
2 tbsp extra virgin olive oil
1 large onion, diced
3 garlic cloves, minced
1 large carrot, sliced
1 zucchini, diced
1 bell pepper, diced (any color)
1 can (15 oz) diced tomatoes
1 cup cooked chickpeas (or any Mediterranean-friendly bean like white beans)
1 cup vegetable or chicken broth
1/2 cup whole wheat pasta (optional)
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Optional: 1/2 cup crumbled feta cheese for a topping
Instructions:
Heat olive oil in a large pot over medium heat. Add diced onions, garlic, and carrots. Cook for 5-7 minutes until softened.
Add zucchini, bell pepper, cumin, paprika, oregano, and thyme. Stir well and cook for another 5 minutes.
Add diced tomatoes and broth, bring to a boil, then reduce heat and simmer for about 20 minutes.
If using pasta, add it during the last 10 minutes of cooking, or you can omit it for a more traditional Mediterranean dish.
Stir in chickpeas, season with salt and pepper, and let everything simmer for an additional 5-7 minutes.
Serve hot, garnished with fresh parsley or cilantro.