Halal Moroccan Chermoula Chickpea and Potato Stew

• 4 medium potatoes, cubed
• 2 cans chickpeas, drained
• 1 onion, chopped
• Chermoula: 1 cup cilantro & parsley, 4 garlic cloves, 2 tsp paprika, 1 tsp cumin, 1/2 tsp chili, juice of 1 lemon, 1/4 cup olive oil, salt
• 2-3 cups vegetable broth

1. 1Blend chermoula ingredients into a paste. Reserve half.
2. 2Sauté onion in olive oil. Add potatoes, chickpeas, half chermoula and broth.
3. 3Simmer covered 25-30 min until potatoes are tender.
4. 4Stir in remaining chermoula. Cook 5 more min. Serve hot.

Nutrition values are estimates.