Moroccan Vegetable Stew
2 cups cooked chickpeas
1 onion chopped
1 small to medium sweet potato diced
1 large capsicum cut into chunks
1 zucchini sliced
1 carrot sliced
8 peeled and chopped tomatoes or 2 cans chopped tomatoes
Chilli as desired
2 tsp each ground turmeric, cumin, coriander
2 cloves of garlic, crushed
1 cup vegetable stock
Heat a large saucepan and add water or small amount of olive oil.
Add onion and cook until translucent.
Add sweet potato and carrot and sauté for 5 minutes.
Add zucchini and capsicum and sauté a further five minutes.
Add vegetable stock, tomatoes, spices and simmer for 20 minutes or until vegetables are tender.
Serve in bowls on its own or with quinoa, couscous, brown rice or pasta.