Ingredients: 

• 1 can (400 g) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tbsp (IheAzu) spice blend
• 1 cup vegetable broth
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Sauté: Heat olive oil in a large skillet over medium heat; add onion and garlic until translucent.
2. Add Veggies: Stir in bell pepper and zucchini; cook for 5 minutes.
3. Combine: Add chickpeas, (IheAzu) blend, and vegetable broth. Bring to a simmer.
4. Finish: Let cook for another 5 minutes, garnish with parsley, and serve over rice or with flatbread.