This Recipe Comes from herbivoracious
Ingredients
- 6 ounces carrots, peeled and cut into 1/4″ thick half-moons
- 1/4 cup extra-virgin olive oil
- 1 1/4 pounds zucchini, diced
- 3 cups cooked chickpeas (preferably home-cooked; can also use two 15 ounce cans, drained and rinsed – use ones that are tender, not snappy)
- 1 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried mint (yes, you can open up a mint teabag)
- 1 teaspoon ras el hanout (optional, but delicious – if you omit, add more of the other spices)
- 1/4 teaspoon Aleppo pepper (or more to taste; can substitute cayenne or chili flakes)
- 1 tablespoon tomato paste
- 1 tablespoon minced preserved lemon
- Juice of 1/2 lemon
- Optional garnish: flat-leaf parsley
Directions
- Place the carrots in a small, loosely-covered microwave-safe bowl and microwave on high until beginning to soften, about 90 seconds.
- Place the oil in your largest skillet or a Dutch oven over medium-high heat.
- Saute the zucchini until it is tender.
- Add the carrots and all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, Aleppo pepper, tomato paste, preserved lemon, and lemon juice).
- Add 1/2 cup water and mix thoroughly.
- Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes.
- Taste and adjust seasoning.
- It will probably need more salt, and you may want to amp up the spices, depending on your taste.
- Serve hot, garnishing with parsley if you desire.
Serves 4
