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Heat the oil in a large saucepan over medium heat. When hot, add the onions, garlic, and vegetables and sweat, stirring frequently, for 15 minutes, until they begin to caramelize.
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Add the dried spices, fennel seeds, saffron, and pepper and cook for 3 minutes. Stir well, then add the vinegar and orange juice. Cook for 1 minute, then add the chickpeas, orange zest, and broth or bouillon powder and water and bring to a simmer.
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Reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally to prevent it from sticking. Season with a little salt to taste; you may not need it if using bouillon powder, because it’s salty. Stir through 2 tablespoons of the parsley, then serve sprinkled with the remaining parsley and with orange wedges to squeeze over it.