Moroccan Chickpea Tagine with Eggplant and Zucchini

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 small eggplant, cut into 2 cm cubes
• 1 medium zucchini, cut into 2 cm cubes
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• ¼ tsp ground cinnamon
• ½ tsp ground turmeric
• 1 cup gluten-free vegetable stock
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• ¼ tsp salt

Method

1. Brown eggplant and zucchini in olive oil until golden.10 min timer
2. Stir in garlic, cinnamon, turmeric, and salt until fragrant.
3. Add chickpeas and stock; simmer until vegetables are tender.15 min timer
4. Stir in lemon zest and parsley, then serve warm.