This is a great recipe. I made it for dinner on Saturday and loved it. The leftovers taste even better the second day.

Ingredients

extra virgin olive oil
1 onion chopped
2 cloves garlic finely chopped
1 red pepper chopped
1 eggplant chopped in 1/2 inch cubes
1 zucchini chopped into 1/2 inch cubes
1/2 cup vegetable stock
1 14 oz can chopped tomatoes
1 tablespoon tomato paste
1 can chickpeas drained and rinsed
10 green olives halved
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1 teaspoon flat leaf parsley

Put a couple of splashes of olive oil in a pot and saute the onion until it’s translucent. Add the garlic and the chopped vegetables. Let that cook for about 10 minutes stirring occasionally. Add spices and stir for a couple of minutes. Add the stock, tomatoes, tomato paste, lemon zest, chickpeas and olives. Bring the mixture to a boil and let simmer for 10 minutes. Add lemon juice and parsley and serve with couscous.

Photo by twenty_questions

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