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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves of crushed garlic |
1 large carrot, diced |
1 large red pepper, chopped |
2 stalks celery, chopped |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cayenne pepper, to taste |
1/2 teaspoon ground turmeric |
1 -1 1/2 cup vegetable stock |
1 cup chopped tomato, canned or fresh |
2 cups cooked chickpeas |
1 medium chopped zucchini |
1/2 cup stoned black olives |
lemon juice, approx 1 tablespoon |
salt |
1 ounce sliced almonds (optional) |
Directions:
1. In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
2. Add all the dry spices and stir-fry this for 1 minute more.
3. To this add the stock and the tomatoes, simmer for 10-15 minutes.
4. Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.
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