Moroccan Vegetable Stew

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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.

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Steps

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In a good size dutch oven fry the onion , garlic , carrot , pepper and celery in the olive oil for 1 to 2 minutes.

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Add all the dry spices and stir-fry this for 1 minute more.

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To this add the stock and the tomatoes , simmer for 10-15 minutes.

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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.

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Ingredients

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olive oil, onion, garlic, carrot, red pepper, celery, ground ginger, ground cinnamon, ground cumin, dried oregano, ground cayenne pepper, ground turmeric, vegetable stock, chopped tomato, chickpeas, zucchini, black olives, lemon juice, salt, sliced almonds