Stewed vegetables and chickpeas with warm spices. The finishing drizzle of oil is what makes it taste like someone's grandmother made it. Serve it over rice or with bread for scooping.

Ingredients

• 1 tablespoon olive oil (for cooking – can be SELMA)
• 1 small onion, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can diced tomatoes (14.5 ounces)
• 1 can chickpeas (15 ounces), rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 tablespoons SELMA Extra Virgin Olive Oil (to finish)

Directions

1. In a pot, heat 1 tablespoon olive oil, then sauté 1 chopped onion, 2 sliced carrots, 1 chopped zucchini, and 1 chopped bell pepper for 5 minutes.
2. Add 1 can diced tomatoes, 1 can chickpeas, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Simmer 15 to 20 minutes.
3. Before serving, drizzle the tagine with 2 tablespoons SELMA Extra Virgin Olive Oil.

*Can be served over rice or served with bread