This delicious and hearty chickpea and potato stew is a great weeknight meal when the weather is colder! It is ready in a flash, and makes excellent leftovers.
In a large pot over medium heat, sauté the onion in the oil until softened and translucent.
Add the cumin, salt, and pepper, cook for 1 minute before adding the potatoes, peppers, and stock.
Bring to a boil, and simmer for 20 to 30 minutes or until the potatoes are tender when pierced with a fork.
Scoop about 1 to 2 cups of the soup into a blender, and blend until smooth. Stir back into the soup before adding the chickpeas and lemon juice to taste.
Top with parsley or sliced green onion and serve.
Add more water or broth as needed.
