Moroccan Vegetable Stew

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.