A delightful Moroccan-inspired dish featuring a medley of vegetables and chickpeas, seasoned with aromatic spices.
Heat the olive oil in a Dutch oven over medium heat.
Using a Dutch oven helps evenly distribute heat for consistent cooking.
Add the chopped onion, minced garlic, sliced carrot, and diced celery. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the ground ginger, cinnamon, cumin, cayenne pepper, and turmeric. Cook for 1 minute to toast the spices.
Toasting the spices enhances their aroma and flavor.
Add the chopped tomatoes and a splash of water. Simmer for 10 minutes.
Crush the tomatoes slightly with the spoon to release their juices.
Mix in the chickpeas, sliced zucchini, and black olives. Cover and cook until the zucchini is tender.
Stir occasionally to ensure even cooking.
Stir in the lemon juice and season with salt to taste. Serve warm.
Adjust the seasoning as needed before serving.
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