This is more of a method than a recipe and can be varied greatly, depending on what you have at hand. You could use beans instead of chick peas and any variety of vegetable that is in season. It is a very quick, frugal and nourishing meal when served with brown rice from the fridge.
a chopped onion
2 crushed garlic cloves
6 teaspoons of Moroccan spice mix(or curry powder)
1 x 450gm can of chick peas(garbanzos)
1 x 450gm can of chopped tomatoes
1 cup of chopped zucchini....here you could use any fast cooking or pre-cooked vegetable. even frozen vegetables
handful of currants(or any other dried fruit)
pinch of dried chilli flakes(optional)
Gently fry the onion and then the garlic in about 2T oil
Stir in the spices and stir fry for at least 2 minutes to release all their flavour
Mix in the chick peas, tomatoes and vegies and stir well ( I put about 1/4 cup of water into the tomato tin to wash out the last of the tomato juice and dilute the dish a little)
Cook for about 20 minutes or until the vegies are tender, check to see if it needs salt or pepper.
You could serve it with lemon or lime juice, harissa paste or preserved lemon on a bed or rice or couscous, over cooked potatoes or pasta.
I know I remarked to Ruth(Mrs W) yesterday that generally curries made with the individual spices are better than dishes made using curry powder but when I saw the Moroccan spice mix in Perth on Saturday it looked so fresh that I bought about 3 tablespoons....I tasted it on the train on the way home and it was really good...quite salty though...so I was really looking forward to making this dish.
We're off to Fremantle Hospital yet again today for Joe to see the Oral Surgeon, or vice versa. I'll make the most of the trip to buy some nice fresh vegetables at one of the big Italian owned greengrocers shops near the hospital.
What are your plans for the day? I do hope you enjoy the day very much...time is very precious.
Love from Sue