So I've pretty much learned by now that if a recipe has "Moroccan" in the title, I'm probably going to like it. I mean, that word tells me the dish is going to have lots of cumin and coriander, some cinnamon, some mint, and it's probably going to be served with couscous. That's a recipe for success in my book.
Another thing I've learned is that healthy eating is much easier when the food you prepare is really flavorful. Healthy food should never be bland or boring. You know what has zero calories? Spices. This recipe is a great example of a dish that's low-cal, low-fat, and super tasty because it has tons of aromatic and delicious seasonings. It's a great way to keep that new year's resolution going as long as possible.
Moroccan Chickpeas and Zucchini
From Appetite for Reduction
- 1 teaspoon olive oil
- 1 small yellow onion, sliced thinly
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Generous pinch of ground cinnamon
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 1 cup baby carrots
- 2 zucchini, sliced into half-moons
- One 24-oz can whole tomatoes
- Two 16-oz cans chickpeas, rinsed and drained
- 3 tablespoons chopped fresh mint, plus a little extra for garnish
- Couscous, for serving
Preheat a large pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.
