Tuesday, July 5, 2011

Morrocan Chickpeas and Zucchini

At the end of last week, while other food bloggers were busy listing their most Independence Day worthy recipes I let my blog go dark and skipped from barbecue to barbecue. Blogger fail. Sorry. Something blogworthy did come out of this weekend though: I made an amazing couscous salad I'll share with you later this week, so stay tuned.

The downside of attending several early celebrations is that by the time July 4th proper actually rolled around, Austin and I had eaten enough festive fare. We wanted anything but more grilled tempeh, cold salads and watermelon. It was also pouring like crazy in Durham, and that kind of weather always makes me want warm food, even if it's still in the 70s. So stew it was. I went with a Moskowitz creation and, as usual, it didn't disappoint. This stew packs some serious flavor, and takes under an hour to make (most of that time is inactive). We served it over Israeli couscous, seasoned with a bit of olive oil, salt and pepper. It was the perfect antidote to a weekend of not-so-perfect eating.

Morrocan Chickpeas and Zucchini
Adapted from Isa Chandra Moskowitz's Appetite for Reduction
Makes 6 servings
  • 2 tablespoons olive oil 
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon grated or minced ginger
  • 1/2-1 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cup vegetable broth
  • 3 medium carrots, quartered lengthwise then chopped into 2 in / 5 cm pieces
  • 2 zucchini, sliced into 1/4 in / 1/2 cm thick half moons
  • 1 28 oz / 795 g whole tomatoes, roughly broken into pieces with your hands
  • 2 15 oz / 425 g cans chickpeas, drained and rinsed
  • Optional: 3 tablespoons chopped fresh mint
1.  In a medium to large pot or deep pan, heat the oil over medium heat. Add the onions and cook until translucent, or about 5 minutes. Toss in the garlic, ginger and red pepper, cooking for another 2 minutes. Mix in the rest of the spices and the salt and cook for about a minute.

2.  Pour in the vegetable broth and add the carrots. Cover the pot and bring the stew to a boil. Reduce the heat and simmer for 10 minutes. Add the zucchini and the broken up tomatoes with their juice. Cover the pot again, and gently boil for 15 more minutes. Mix in the chickpeas, partially cover the pot and cook for another 10 minutes. If using the mint, stir it in right before removing the pot from the heat. Serve hot over couscous or rice.

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