My daughter Tarnea had a cooking class at school and bought home this wonderful moroccan chick pea casserole, I figured out the basic ingredients and then added a little flourish.
Heat the oil in a large saucepan over medium heat until hot.
Add the onion and carrot and cook, covered, for 5 minutes, or until softened.
Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste.
Reduce the heat to low, and simmer for 25 minutes.
Soak the apricots in hot water for 20 minutes, then drain and finely chop.
Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended.
Stir in the fresh coriander or parsley and serve over couscous or rice.
Ingredients
Directions
Heat the oil in a large saucepan over medium heat until hot.
Add the onion and carrot and cook, covered, for 5 minutes, or until softened.
Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste.
Reduce the heat to low, and simmer for 25 minutes.
Soak the apricots in hot water for 20 minutes, then drain and finely chop.
Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended.
Stir in the fresh coriander or parsley and serve over couscous or rice.
This is quick and easy and tastes delicious!