A warm and flavorful stew perfect for any season, featuring a medley of vegetables and spices.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, minced garlic, and sliced celery to the pot. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the diced sweet potato and zucchini, cooking for a few minutes.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the vegetable broth and add the bay leaf, paprika, turmeric, cinnamon, cayenne pepper, and dried basil. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
Covering the pot helps retain moisture and infuse flavors.
Add the diced tomatoes, red bell pepper, and chickpeas. Simmer uncovered for another 10 minutes.
Taste and adjust seasoning if needed at this stage.
Stir in the soy sauce and remove the bay leaf before serving.
Adding soy sauce at the end enhances the umami flavor.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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