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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From “North African Cooking” by Hilaire Walden. Ingredients:
3 tablespoons olive oil |
4 small carrots, peeled and sliced |
2 onions, chopped |
3 garlic cloves, chopped |
1 green bell pepper, sliced |
2 zucchini, thickly sliced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
3 tomatoes, chopped |
2 1/2 cups broth (use vegetarian for vegan) |
salt and pepper, to taste |
1 lemon, juice of |
1 (15 ounce) can chickpeas, drained (garbanzo beans) |
2 tablespoons fresh parsley, chopped (to garnish) |
4 green onions, white part only, finely chopped, to garnish (scallions) |
Directions:
1. Heat the oil in a pan, add the carrot and fry until browned. Remove and reserve.
2. Add the onion and garlic to the pan and cook gently until soft and golden.
3. Add the pepper and zucchini and cook until softened.
4. Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to a boil.
5. Add the chickpeas, cover and simmer for about 30 minutes until all the vegetables are tender.
6. Stir in the lemon juice and sprinkle over the parsley and green onions.
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