Recipe: Moroccan Chickpeas and Zucchini

Moroccan Chickpeas and Zucchini

Moroccan Chickpeas and Zucchini

This dish is similar to several others I have made and enjoyed, particularly Vegetarian Harira or this Moroccan Vegetable Stew. Both recipes are brimming with ingredients and in the case of the harira, use two types of beans. This particular recipe is from Appetite for Reduction by Isa Chandra Moskowitz and is a lot simpler but maintains the flavor profile — making it super easy and quick to put together. I may either add a chopped sweet potato the next time I make this or sub the sweet potato for the carrots. The carrots are good but sweet potato would add a little more depth and sweetness. I served this particular batch with lemon wedges and didn’t bother with the mint although I have plenty growing in the backyard jungle I call a garden. Other changes I made to the recipe are noted at the end of the post.

Moroccan Chickpeas & Zucchini

Serves 6

Active Time: 15 minutes

Total Time: 1 hour

1  teaspoon olive oil

1 smallish yellow onion, sliced thinly

4 cloves garlic, minced

1 tablespoon minced fresh ginger

1/2 teaspoon red pepper flakes

2 bay leaves

1 teaspoon ground cumin

1 teaspoon ground coriander

Generous pinch of ground cinnamon

1/2 teaspoon salt

2 cups vegetable broth

2 zucchini, sliced into 1/4 inch thin half-moons

1 24 oz can whole tomatoes

1 25 oz can chickpeas, drained and rinsed

3 tablespoons chopped fresh mint, plus a little extra for garnish

1. Preheat a 4 quart pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute.

2. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.

3. Cover the pot and bring to a slow boil. Cook for about 15 minutes. Then adjust the lid so that there’s some room for steam to escape. Cook for another 15 minutes; the liquid should reduce a bit, but not too much. Add the mint, if using and let sit for about 10 minutes to let the flavors meld. Remove the bay leaves and taste for salt.

4. Serve with couscous and garnish with mint.

Notes: I used a can of diced tomatoes and two 15.5 oz cans of chickpeas. I grated my ginger because it’s easier and used three regular (but kind of skinny) carrots in place of the baby carrots. I left the stew on the stove for much longer (but over very, very low heat) to better suit when we wanted to eat and it was fine. We ate the stew with rice because the only couscous I have right now is pearl couscous and it didn’t appeal.

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2 thoughts on “Recipe: Moroccan Chickpeas and Zucchini

  1. It is good and really easy. Plus the leftovers don’t really get too tedious. It would probably freeze well but I am happy to just have something yummy for lunch each day.

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