Moroccan Spiced Chickpea and Vegetable Stew

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 2 medium Carrots
• 1 medium Zucchini
• about 425 g Canned chickpeas
• about 410 g Canned diced tomatoes
• 2 cups Vegetable broth
• 2 tsp Ras el hanout
• 1 tsp Cumin
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it heat for about 30 seconds until it shimmers. Add the 1 medium onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
2. 2Add the 2 cloves of garlic, minced, the 2 medium carrots, peeled and cut into 1.27 cm thick rounds, and the 1 medium zucchini, cut into 1.27 cm thick half-moons. Cook, stirring often, for another 5 minutes until the vegetables begin to soften.
3. 3Stir in the about 425 g can of chickpeas, drained and rinsed, the about 410 g can of diced tomatoes, undrained, the 2 cups of vegetable broth, the 2 teaspoons of ras el hanout, and the 1 teaspoon of cumin. Stir everything together well to combine.
4. 4Turn the heat up to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. Check the vegetables; they should be tender when poked with a fork.
5. 5Remove the pot from the heat. Stir in the 0.25 cup of fresh cilantro, chopped. Serve the stew hot.

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