Step 1 -
Heat the oil in a pot over medium heat. Add onions and sauté until translucent about 5–7 minutes.
Step 2 -
Add garlic and ginger and continue to cook 3 minutes until starting to caramelize. Add a splash of water if it begins to stick to the pot.
Step 3 -
Add Marrakesh Sitar and stir to combine, cook for 30 seconds.
Step 4 -
Add zucchini and tomatoes, and bell pepper and cook for 5 more minutes.
Step 5 -
Add stock and bring to a boil. Covering the pot will bring it to a boil quicker. Remove top when it comes to a boil.
Step 6 -
Reduce heat and simmer for 5–7 more minutes.
Step 7 -
Add chickpeas, salt, and lemon juice. Taste and adjust accordingly.
Step 8 -
Serve over couscous or rice.
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