Moroccan Stew
2T Olive Oil
2 ribs of Celery, chopped
2/3C Raisins it Ginger
1/2ts Sea Salt
1C Vegetable Stock or Water
2C Chickpeas
3 Carrots, chopped
1 large Onion, chopped
2 Zucchini, chopped
1ts Tamari
3 cloves Garlic, chopped fine
1 can organic peeled whole Tomatoes in juice
I/2ts Cinnamon
1 Red Bell Pepper
1/4t Cayenne Pepper
Cook garbanzo beans by themselves; soak overnight and cook until tender. If boiling, use about 4 cups more liquid than bean level Boil briskly for 45-50 minutes or until tender. In large saucepan, heat oil over medium heat. Add onions, stirring frequently, until browned. Add bell pepper, garlic, tumeric, ginger, cinnamon, salt, and cayenne and stir for 1 minute. Stir in carrots, tomatoes, celery and vegetable stock (or water). Add garbanzo beans, zucchini, raisins and let simmer for 30 minutes. If not using vegetable stock, once everything simmers together, adjust taste with sea salt or tamari. Serve atop couscous.
