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Moroccan Spiced Chickpea Veggie Sauté
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Description
A simple sauté with Moroccan spices, chickpeas, tomatoes, zucchini, onion and carrots. Flavorful, aromatic, quicky and easy, and uses pantry staples.
Ingredients
- 1 Tablespoon Extra Virgin Coconut Oil
- 2 cloves Garlic, Minced
- ½ Yellow Onion, Diced
- 1 Zucchini, Halved Lengthwise And Sliced
- 1 cup Carrots, Sliced
- 1 can (14 Oz. Size) Diced Tomatoes
- 1 can (14 Oz. Size) Chickpeas
- 2 teaspoons Cumin
- ½ teaspoons Ginger
- ¼ teaspoons Cinnamon
- ¼ teaspoons Paprika
- Dash Of Cayenne
- Salt And Pepper, to taste
- Fresh Cilantro, Avocado, Or Sour Cream, For Topping
- Quinoa, For Serving (optional)
Preparation
Melt coconut oil in a sauté pan over medium-high heat. Swirl around and make sure pan is evenly coated. Add garlic and onions. Sauté until translucent, stirring occasionally to prevent burning.
Add zucchini and carrots. Sauté for another 5–7 minutes.
Add tomatoes, chickpeas and spices. Stir everything a couple times to evenly distribute spices and ingredients. Turn heat to high and allow to come to a boil (tomato juices will start to bubble), then reduce to medium-low. Cover pan and allow to simmer for 10 minutes.
Remove cover and stir a few times. Add a generous pinch of salt and pepper, and adjust spices as needed.
Serve with favorite toppings, such as fresh cilantro, avocado, or sour cream. If desired, serve over quinoa.
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