Moroccan Garbanzo Bean Stew

By á-46474

Ingredients

• 2 T. olive oil
• 1 yellow onion, sliced
• 5 cloves of garlic, minced
• 1 t. cardamom. ground
• 1/2 t. cinnamon, ground
• 1 t. cumin, ground
• 1/2 t. paprika, ground
• 1 t. chili pepper, ground
• 1 can (28oz.) diced tomatoes and their juice
• 2 cans (15oz.each) garbanzo beans
• 3 C. vegetable stock or water
• 1 lb. zucchini, cut into 1-2" chunks
• 4 oz. dried apricots, diced
• 1/4 C. green olive, pitted and chopped
• 2 cups (packed) fresh spinach
• salt and pepper to taste

Preparation

Step 1

Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.

Before serving, fold n the 2 C. fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with couscous.