Name: Vegan Moroccan Chickpea Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 cup canned chickpeas; 2-3 cups vegetable stock; 1 large onion ((finely diced)); 5 garlic cloves ((minced)); 1 tbsp ginger ((grated or crushed)); 2 potatoes ((diced, use red or yellow)); 2 carrots ((finely diced)); 5 plum tomatoes ((quartered. Or use cherry tomatoes, halved, about 20)); 2 medium zucchini ((finely diced)); 1 green pepper ((finely diced)); 1 tbsp ground coriander; 1 tsp ground cumin; 1/2 tsp turmeric; 2 tbsp thyme ((remove leaves from tough stems and run a knife through them)); 3 scallions ((finely chopped)); 2 tbsp parsley; 4 dry red chili peppers ((soaked for about 2 hours and then drained. Use guajillo or Kashmiri chilies for moderate heat, ancho for more)); 4 cloves garlic ((minced)); 1/4 cup vegetable stock; Salt to taste; 1 tsp ground cumin; 1 tsp ground coriander