Prep: 5min | Cooking: 30min
Complexity: 1/5
ingredients:
(serves 4)
2 onions, chopped
2 garlic cloves, minced
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 medium/large zucchini, diced
2 medium/large potatoes, diced
1 can chickpeas (ca. 265g)
400g chopped tomatoes
600ml vegetable stock
4 dried apricots, finely diced
juice of 1/2 lemon
2 tbsp chopped fresh coriander
olive oil, salt and pepper
method:
Heat olive oil in pot. Fry onion on medium heat and, once translucent, add garlic. Stir in the cayenne, cumin, cinnamon, ground coriander, and zucchini.
After 5 min, add the potatoes, chickpeas, dried apricots, vegetable stock, tomatoes, and a little salt (ca. 1tsp). Simmer, covered, 20 min.
Add fresh coriander and lemon juice. Season to taste with more salt and/or cayenne.
