ONE POT VEGETABLE CHICKPEA Recipe

3 Tablespoon Olive Oil
225g / 2 cups Onion - sliced
1+1/2 Tablespoon Garlic - finely chopped
1 Tablespoon Ginger - finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes - Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots - chopped
200g / 1+1/2 cup Red bell pepper approx. - chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. - chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth (Low Sodium)
Salt to taste (I have added total 1/4 +1 Teaspoon of Pink Himalayan salt)

250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans - chopped (1 inch long)
2 cups / 1 (540ml) Can - Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)