A vibrant Moroccan stew featuring chickpeas, fresh vegetables, and fragrant spices simmered to perfection.
# What Goes In:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 medium zucchini, diced
06 - 1 red bell pepper, chopped
07 - 1 small eggplant, diced
08 - 1 can (14 ounces) diced tomatoes
→ Legumes
09 - 1 can (14 ounces) chickpeas, drained and rinsed
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt
18 - Zest and juice of 1 lemon
→ Liquids
19 - 1 2/3 cups vegetable broth
→ Garnish
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - Lemon wedges (to serve)
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 3 to 4 minutes until softened.
02 - Add garlic, carrots, zucchini, red bell pepper, and eggplant. Cook for 5 to 6 minutes, stirring occasionally, until vegetables soften.
03 - Incorporate cumin, coriander, cinnamon, turmeric, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes and vegetable broth. Stir in chickpeas, lemon zest, and lemon juice.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, garnished with chopped cilantro or parsley and lemon wedges.
