Add olive oil, onion, potato and peppers to a pan over medium high heat. Season lightly with salt and pepper. Sauté for about 5 to 7 minutes.
Add ½ cup vegetable broth along with garlic, chickpeas, Italian seasoning and Sazon to pan. Sauté an additional 2 to 3 minutes.
Add diced tomatoes, the remaining vegetable broth, bay leaves and salt and pepper. Stir. Reduce to medium low heat. Cover. Simmer for about 30 minutes, stirring occasionally. Remove bay leaves before serving.
Recipe Notes: Serve over rice and add cilantro before serving.Meal prep by chopping the onions and peppers ahead of time. Keep them cold and in the fridge until you are ready to make the dish. Cook some rice in the rice cooker before you begin preparing this meal. It should be ready when you are ready to eat. It's okay if you don't add bay leaves. Try out swapping the tomatoes for fire-roasted tomatoes. It's smoky and delicious.