When I lived in Paris, I basically ate one of two things: Moroccan food or a baguette and a hunk of brie. I think it’s only because we walked everywhere that I stayed skinny, but man, I miss that 21 year old metabolism. This zucchini and chickpea blend has enough of that Moroccan spice to it that it makes me feel like I’m back in Paris again – plus it’s delicious, super quick to make and pretty healthy for you, too. AND, it has the bonus of being made with stuff you probably have in your refrigerator right now. LET’S MAKE IT!!
MOROCCAN ZUCCHINI AND CHICKPEAS OVER COUSCOUS (serves 4-6)
– 1 vidalia onion, sliced
– 2 zucchini, cut into 1/4 inch rounds
– 2 cans chickpeas, rinsed and drained
– 1 tbsp. butter
– 1.5 cups chicken broth
– 1 cup chunky crushed tomatoes
– 4 diced garlic cloves
– 2 tbsp. lemon juice
– handful chopped parsley
– 1/2 tsp. paprika
– 3/4 tsp. ground cumin
– 1/2 tsp. dried oregano
– 1/4 tsp. ground tumeric
– 1 tsp. kosher salt.
– 1 box of couscous, cooked (leave this out if you want to make this gluten-free)
1. In a french oven (ooh, la la) melt the butter. Cook the onion over medium heat until translucent, approx. 5 minutes.
2. Add garlic and cook approx. 90 seconds, until fragrant.
3. Add paprika, cumin, oregano & tumeric and cook for 30 seconds.
4. Add broth, tomatoes & salt. Bring to a simmer and cook, covered for 10 minutes.
5. Add chickpeas & zucchini and cook, covered, until zucchini is just done (approx. 12 minutes longer). Make the couscous during this step so everything’s ready at the same time.
6. Add parsley & lemon juice, season to taste and serve over couscous.
Congrats to everybody who ran the inaugural Scranton Half Marathon this past weekend – what a great day!