Moroccan Vegetable Stew

Name: Moroccan Vegetable Stew
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)

20 ingredients

4 steps

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.