Hearty Italian Vegetable and Chickpea Stew

Heat olive oil in a large pot or Dutch oven over medium heat.

Add onion, carrots, and celery and cook until softened, about 5 minutes.

Add garlic and red bell pepper and cook for another 2 minutes until fragrant.

Stir in tomato paste and cook for 1 minute.

Add diced tomatoes, vegetable broth, chickpeas, Italian seasoning, oregano, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Stir in the zucchini during the last 5 minutes of cooking.

Ladle into bowls and garnish with fresh basil and grated Parmesan cheese (if using). Serve hot.