(from North African Cooking, Walden 2003)
Serves 4.
Ingredients:
3/4 C chickpeas, soaked overnight, drained, an chopped
3 T olive oil
4 small carrots
2 onions
3 garlic cloves, chopped
1 green pepper
2 zucchini
1 t gr. coriander
1 t gr. cumin
3 tomatoes
2.5 C broth (vegetable-based)
salt and pepper
1 lemon
2 T chopped fresh parsley, to garnish
4 green onions, finely chopped, to garnish
Directions:
- Cook chickpeas in lots of boiling water until tender. Meanwhile, do prep work.
- Prep work: slice carrots, chop onions, slice green pepper, slice zucchini, chop tomatoes, chop parsley, juice lemon.
- Wipe the sweat from your brow. Take a deep breath and continue.
- Heat oil in a pan, add the carrot and fry until browned. Set aside.
-Add onion and garlic and cook gently until soft and golden. Then add pepper and zucchini and cook until softened.
- Stir in spices
and cook until it smells good (3 mins?) then add tomatoes, carrots, broth and seasoning. Bring to a boil.
- Drain chickpeas and add to the veg mixture. Cover and simmer ~30 mins until all vegetables are tender. Stir in lemon juice and sprinkle garnishes.
- Serve over couscous or rice:
- Cooking couscous: Boil water in 1 to 1 ratio for 5 mins. Cover and let sit 5 more mins. Fluff w/a fork.
