Ingredients
-
2
-
1
-
2
-
1
-
1
-
2
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
Moroccan Vegetable Stew,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.,This is phenomenal! I make it all the time now.
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Steps
|
1
Done
|
In a Good Size Dutch Oven Fry the Onion, Garlic, Carrot, Pepper and Celery in the Olive Oil For 1 to 2 Minutes. |
|
2
Done
|
Add All the Dry Spices and Stir-Fry This For 1 Minute More. |
|
3
Done
|
to This Add the Stock and the Tomatoes, Simmer For 10-15 Minutes. |
|
4
Done
|
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. |
