MOROCCAN VEGETABLE STEW

Moroccan Vegetable Stew image

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.

Provided by PetsRus

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

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)

Steps:

In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
Add all the dry spices and stir-fry this for 1 minute more.
To this add the stock and the tomatoes, simmer for 10-15 minutes.
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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