Moroccan Chickpea and Vegetable Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped small onion and cook for 3-4 minutes until softened.

Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in 1 can of rinsed and drained chickpeas, 1/2 cup of vegetable broth, and 1/2 cup of diced bell pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the bell pepper is tender-crisp and the flavors have melded.

Remove from heat and garnish with 1/4 cup of fresh chopped cilantro before serving.