Moroccan chickpea and lentil stew
The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes. This dairy free,
Moroccan Eggplant Appetizer
Ingredients
- 2/3 cup olive oil
- 1 large eggplant, peeled and cut into 1/2-inch dice
- 1 medium zucchini, 1/2-inch dice
- 1 medium yellow onion, 1/2-inch dice
- 1-2 garlic cloves, minced
- 1 15-oz can diced tomatoes and their juices
- 1/4 cup pimento-stuffed green olives (sometimes called "Spanish" olives), chopped coarsely
- 2 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 2 tablespoons minced fresh Italian parsley, plus more for garnish
- 1/2 teaspoon fines herbs
- kosher salt and freshly ground black pepper, to taste
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