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Ingredients

• 1 large red or yellow bell pepper
• 3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes
• 1 cup basil leaves
• 1 cup cilantro sprigs
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 2 garlic cloves
• 2 cups chopped seeded tomato (about 1 pound)
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) eggplant, cut into 2-inch pieces
• 1 large onion, cut into 8 wedges (about 1/2 pound)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 6 lemon wedges (optional)

Description

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