Spacer Moroccan Chickpea and Vegetable Stew
  | Asymmetry | Cooking | Moroccan Chickpea and Vegetable Stew |



This is a great recipe; it doesn't take very long, and most of the ingredients can be kept on hand. I prefer the texture of diced tomatoes and always use those instead of stewed.

1 Tbsp vegetable oil
2 cups zucchini cut into 1/2-inch dice
1 cup chopped onion
1/2 cup chopped carrot
1 Tbsp minced garlic
1 cup chicken broth
2 Tbsp raisins
1 1/4 tsp ground ginger
1 1/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp black pepper
2 15.5-ounce cans chickpeas, drained
1 14.5-ounce can stewed tomatoes


  1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic, and sauté 5 minutes.
  2. Stir in the rest of the ingredients and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
That's it (hard, huh?). Serve over couscous, rice, small pasta... whatever. Serves 4.

Cooking Light, issue unknown

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