North African Spiced Chickpea and Vegetable Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1/2 cup of chopped onion and cook for 3-4 minutes until softened.

Stir in 1 minced garlic clove, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, and 1/4 teaspoon of smoked paprika. Cook for 1 minute until fragrant.

Add 1 can of rinsed and drained chickpeas, 1 cup of diced bell pepper, 1/2 cup of undrained canned diced tomatoes, and 1/4 cup of vegetable broth to the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the bell pepper is tender-crisp.

Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir well.

Garnish with 2 tablespoons of fresh chopped cilantro before serving.