Recipe Intro From feedfeed
This recipe was featured at our Cook For Joy Fall Feast with Simply Organic. For all the recipes from that night and others from our community that bring them joy, click here!
Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 16
Heat a dutch oven or large pot with a lid over medium-high heat. Add the olive oil, lower the heat to medium and add the shallots and garlic. Stir and cook until the shallots are translucent, about 3 minutes.
Add carrots, zucchini and all of the seasonings: cinnamon sticks, ground cinnamon, ground ginger, turmeric, coriander, ground cumin, salt, paprika, black pepper, nutmeg and cayenne (if using). Stir the vegetables continuously so that they're evenly coated with the spices.
Next, add the fresh ginger, tomatoes, chickpeas, prunes and apricots. Lower the heat to medium-low, combine thoroughly and let the flavors meld together for about 5 minutes.
Add the zucchini, squash, preserved lemon, preserved lemon juice and vegetable stock or water. Stir, cover and cook on low for 5-7 minutes or until the vegetables are tender (but not mushy).