Moroccan Vegetable Stew

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of crushed garlic
• 1 large carrot, diced
• 1 large red pepper, chopped
• 2 stalks celery, chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper, to taste
• 1/2 teaspoon ground turmeric
• 1 - 1 1/2 cup vegetable stock
• 1 cup chopped tomato, canned or fresh
• 2 cups cooked chickpeas
• 1 medium chopped zucchini
• 1/2 cup stoned black olives
• lemon juice, approx 1 tablespoon
• salt
• 1 ounce sliced almonds (optional)

1. In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
2. Add all the dry spices and stir-fry this for 1 minute more.
3. To this add the stock and the tomatoes, simmer for 10-15 minutes.
4. Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

olive oil, onion, garlic, carrot, red pepper, stalks celery, ground ginger, ground cinnamon, ground cumin, oregano, ground cayenne pepper, ground turmeric, vegetable stock, tomato, chickpeas, zucchini, black olives, lemon juice, salt, almonds

Taken from www.food.com/recipe/moroccan-vegetable-stew-51902 (may not work)