Ingredients

• Olive oil to coat pan
• 1 onion
• 1 Tbsp minced ginger
• 2 Tbsp minced garlic
• 4 tsp Marrakesh Sitar
• 1 zucchini, diced
• 3 roma tomatoes, diced
• 1 red bell pepper
• 2 cups chicken or vegetable stock
• 2.12 oz cans of chickpeas
• Salt to taste
• Juice of 1 lemon
• Serve over couscous or rice

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Directions

1. Heat the oil in a pot over medium heat. Add onions and sauté until translucent about 5–7 minutes.
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.
3. Add Marrakesh Sitar and stir to combine, cook for 30 seconds.
4. Add zucchini and tomatoes, and bell pepper and cook for 5 more minutes.
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.
6. Reduce heat and simmer for 5–7 more minutes.
7. Add chickpeas, salt, and lemon juice. Taste and adjust accordingly.
8. Serve over couscous or rice.