Moroccan vegetable stew with chickpeas

Ingredients for 3 servings:

• 1 head of broccoli
• 500 g potatoes
• 3 m.-large carrot(s)
• 2 bell peppers, yellow and red
• 3 spring onions
• 1 jar chickpeas, 215 g drained weight
• 1 small chili pepper(s)
• 1 clove(s) garlic
• 1 small onion(s)
• 1 organic lemon(s)
• 500 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp, leveled Ras el Hanout
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Peel and dice the potatoes, peel and dice the carrots, deseed the red and yellow bell peppers and cut into diamond shapes, divide the broccoli into florets, slice the spring onions into rings, peel and finely chop the onion and garlic, and deseed and finely chop the chili pepper. Grate the zest of the lemon and squeeze out the juice. Heat the olive oil in a pan, sauté the onion and garlic, then add the potatoes and carrots and sauté for about 1 minute, then add the bell peppers and chili and a level teaspoon of Ras el Hanout and sauté everything for about 2 minutes. Then deglaze with the vegetable stock, bring to a boil and simmer for about 7 minutes. Then add the drained chickpeas and broccoli and simmer for another 5 minutes. Add the spring onions 2 minutes before the end of the cooking time. Season the dish with a little lemon zest and juice, salt, pepper, and perhaps a little ras el hanout. Add a little sugar if desired. Tip: Instead of canned chickpeas, you can also use dried chickpeas. Soak them in plenty of cold water for about 12 hours, then drain the soaking water and cook in fresh water for about 1 hour. Drain! The cooked chickpeas can be frozen without any loss of quality. Variation: Instead of spring onions, use 2 celery sticks.