Moroccan Chickpea Stew

For the chickpea stew, peel and finely chop the onion. Heat some olive oil in a pot, sauté the onions until translucent and add 1 tsp sugar.

Add Habeshas Berbere spice and chili powder and deglaze with water. Add strained tomatoes and bring to the boil briefly. Season to taste with salt and pepper.

Stir in drained chickpeas and simmer on medium heat for about 15 – 20 minutes. In the meantime, peel carrots and cut into thin slices.

Remove seeds from peppers and cut into fine cubes, cut zucchini into small cubes as well. 10 minutes before the end of cooking, add the vegetables and cook.

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