Moroccan Vegetable Stew

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.

• Ready In: 1 hr
• Serves: 4-6

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.