Moroccan chickpea stew

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root
• 500 g potatoes
• 500 g sweet potatoes
• 1 small zucchini
• 2 carrots
• 1 bell pepper(s), red
• 1 fennel bulb(s)
• 800 ml vegetable stock
• 1 small can of tomatoes, chopped, approx. 400 g
• 4 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp salt
• 1 chili pepper(s)
• 800 g chickpeas from the can
• 1 lemon(s), untreated
• n. B. Ras el Hanout

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Finely dice the chili pepper and onion. Crush the garlic cloves and grate the ginger. Peel the potatoes, sweet potatoes, and carrots. Trim the fennel and remove the stalk. Now cut all vegetables into bite-sized, not too small pieces. You can add more vegetables, such as broccoli or eggplant, to taste. Heat the olive oil in a large pot and sauté the onion, garlic, ginger, and chili until translucent. Then add the spices and sauté for 1 minute. Now add the tomato paste and briefly roast it. Briefly sauté the prepared vegetables. Deglaze everything with vegetable stock, chopped tomatoes, and a little water (1 x the amount of water a can of tomatoes is needed). Simmer the stew over low heat for 25 minutes. Add the drained chickpeas and heat until just hot. Add the lemon juice and zest at the end. Season the stew with all the spices, salt, and pepper to taste.