Ingredients:

• Lowfat cooking spray
  
• 1 large onion, chopped
  
• 1 medium-sized green bell pepper, seeded and chopped
  
• 2 cloves garlic, minced
  
• 1 1/2 teaspoons ground cumin
  
• 1/2 teaspoon paprika
  
• 1/8 teaspoon cayenne pepper
  
• 2 cups low-sodium and low-fat vegetable broth
  
• 1 1/2 cups water
  
• 1 10- ounce package frozen corn
  
• 1 tablespoon fresh oregano, chopped
  
• 1 15-ounce can chickpeas (also labeled as garbanzo beans)
  
• 1 cup tomatoes, coarsely chopped
  
• 2 tablespoons green onions, sliced (optional)

Directions:

1. Spray a large saucepan with lowfat cooking spray then raise heat to medium-high. Add onion, bell pepper, garlic and stirfry until onion is tender. Stir in cumin, paprika, and cayenne pepper and cook for 1 minute.
   
2. Stir in broth, water, corn and oregano then raise heat to bring to a boil then reduce heat to medium-low. Cover and simmer for 7 minutes.
   
3. Add chickpeas and tomatoes, then stir thoroughly. Cover and simmer for 3-4 minutes.
   
4. Serve stew with a sprinkle of green onions.