Our friends Lisa and Orlando shared this recipe with us. Robbie and I both had seconds. Seriously delicious. It’s adapted from a book called Moroccan by Rachel Lane.
My (first) bowl of Moroccan chik’n & vegetables
1 large red onion, sliced
2 cloves garlic, finely chopped
1 tsp paprika
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp cayenne
1/4 tsp pepper
1/2 tsp salt
4 medium sized tomatoes, roughly chopped
2 medium sized zucchini, sliced
2 cans chickpeas, drained and rinsed
1 tbsp chopped dried parsley
1 cup vegetable stock
1 bag Morningstar Farms Meal Starters Chik’n Strips, prepared according to package directions
Heat oil in a heavy based saucepan over medium heat. Add the red onion, garlic, spices (except dried parsley), and salt. Saute until softened and fragrant. Add the chickpeas, tomatoes, and zucchini, and stir to combine. Pour in the vegetable stock and bring to boil. Reduce heat to low, cover, and cook for 20-30 minutes. While the vegetables are cooking, cook the chik’n strips in vegetable oil in a separate pan until browned and cooked through. Add the chik’n strips and parsley to the vegetables and stir to combine the tastiness. Serve with a side of bread/toast making sure to get a healthy amount of spicy broth in each bowl – that’s the best part!
Robbie’s bowl – you can see the chik’n better here.