Wednesday, 10 July 2013

Isa's Moroccan Chickpeas and Zucchini/Courgettes

Rocket & Roses HQ Play List:

Chris Cornell ~ When I'm Down
Newton Faulkner ~ I Need Something
Skin ~ Radar Love (Live)
Ella Fitzgerald ~ Every Time We Say Goodbye
Janiva Magness ~ I Won't Cry
Joan Jett ~ Riddles
Missy Higgins ~ Sweet Arms Of A Tune
Kid Rock ~ When You Love Someone
Katy Perry ~ I'm Still Breathing
Dido ~ Life For Rent
Fleetwood Mac ~ Little Lies
Beth Hart ~ Everyone Is Sober
The Pretty Reckless ~ You
Queens of the Stone Age ~ No One Knows

One of the most simple pleasures in life is the aroma of a good meal cooking away on your stovetop. And last nights supper was indeed a pleasure, with a skillet filled with spices, garlic and fresh vegetables bubbling away. I was craving something light but packed full of flavour and I certainly got both those things from this dish. I take no credit for its creation as it is the creative work of Isa Chandra Moskowitz and the cooking of ML. I merely chose the recipe from ICM's cookbook. lol.

Isa's Moroccan Chickpeas and Zucchini/Courgettes
with Giant Wholefood Cous Cous
Moroccan Chickpeas and Zucchini/Courgettes
(Recipe from Appetite For Reduction/Moskowitz)

1 tsp olive oil
1 smallish yellow onion, sliced thinly
4 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 tsp red chilli flakes
2 bay leaves
1 tsp ground cumin
1 tsp ground coriander
a generous pinch of ground cinnamon
1/2 tsp salt
2 cups of veggie stock
1 cup of baby carrots, length ways into quarters
2 zucchini/courgettes, sliced into 1/4" half moons
1 24oz can of whole tomatoes
1 25oz can of chickpeas, rinsed and drained
3 tbsp chopped fresh mint

Preheat skillet over a med high heat sauté the onions in the oil until translucent, about 4 minutes. Add the garlic, ginger and red chilli flakes and sauté for another minute. Add the remaining spices and salt and sauté for about 30 seconds. De-glaze the skillet with the stock 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 10 minutes. Add the zucchini.

Break up the tomatoes with your fingers and add to the pot including the juices. Mix in the chickpeas. Cover the pot and bring to a slow boil and cook for about 15 minutes. Then adjust the lid so there is some room for steam to escape. Cook for another 15; the liquid should reduce a bit but not too much. Add the mint and let sit for about 10 minutes to let the flavours meld. Remove the bay leaves and serve with cous cous, grain of choice or GF opt quinoa.

Enjoy!

Thanks for stopping by and I hope your Wednesday is a good one...

~Red~

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