Moroccan Chickpeas and Zucchini
- 1 tsp olive oil
- 1 small yellow onion, sliced thinly
- 4 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1/2 cup red pepper flakes
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp coriander
- generous pinch of ground cinnamon
- 1/2 tsp salt
- 2 cups vegetable broth
- 1 cup baby carrots
- 2 zucchini, sliced into 1/4-inch-thick half-moons
- 1 (24 ounce) can whole tomatoes
- 2 (16 ounce) cans chickpeas, drained and rinsed
- 3 tbsp chopped fresh mint, plus a little extra for garnish
Prehead a 4-quart pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minuts. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute.
Add the remaining spices and salt, and saute for about 30 seconds.
Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.
Cover the pot and bring to a slow boil. Cook for about 15 minutes. Then adjust the lid so that there's some room for steam to escape. Cook for another 15 minutes; the liquid should reduce a bit, but not too much. Add the mint, if using, and let sit for about 10 minutes to let the flavors meld. Remove the bay leaves and taste for salt.
Nutrients Per Serving
- Nutrients per serving:
- Calories: 230
- Fat: 2.5 g
- Protein: 10 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Sodium: 1010 mg