Moroccan chickpea stew

Ingredients for 12 servings:

• 3 onions
• 4 garlic cloves
• 3 tbsp sunflower oil
• 500 g carrot(s)
• 2 liters of vegetable broth, home-cooked or water and instant broth
• 3 large cans of chickpeas (850 ml each)
• 3 m.-large zucchini
• 2 m.-large eggplant(s)
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp allspice powder
• salt and pepper
• 8 can/n pizza tomatoes (425 ml each)
• 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely dice the onions and garlic and sauté in oil until translucent. Chop the carrots into small pieces and fry briefly. Deglaze with the stock and add the chickpeas. Dice the zucchini and eggplant and add them. Bring to a boil and add the spices. Season with salt and pepper. 10 minutes before serving, add the tomatoes and continue cooking. Stir in the chopped parsley at the end. Note: I serve this with flatbread as a side dish.