Moroccan-Style Olives and Chickpeas

1/4 Cup Olive Oil or Coconut Oil

1 Large Yellow Onion, Diced

1 Tablespoon Finely Minced Ginger

1 Tablespoon Finely Minced Garlic

1 Tablespoon Ground Coriander

1 Tablespoon Ground Cumin

2 Teaspoons Smoked Paprika

1 Teaspoon Hot Paprika

1/2 Teaspoon Turmeric

1/4 Teaspoon Cayenne Pepper

1 14-Ounce Can Diced Tomatoes, with Juice

1 Cup Vegetable Stock

1 14-Ounce Can Whole, Pitted Green Olives, Drained and Rinsed

4 Cups Cooked Chickpeas

Salt and Black Pepper, to Taste

Zest of 1 Lemon

2 Tablespoons Chopped Fresh Parsley

Cooked Israeli Couscous, Regular Couscous, or Another Small Pasta or Grain, to Serve

Heat your oil of choice in a medium or large pot over moderate heat on the stove. Add the chopped onion, and saute gently for about 5 minutes to soften. Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more. Next, incorporate all of the spices, from the coriander through cayenne, and stir well. Keep everything in the pot moving so that the spices don't burn, and saute for an additional 5 minutes to toast and temper them.

Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew. Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld. Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.

Add salt and pepper to taste, but be careful with the salt- Olives bring a lot of sodium to the party already, so you shouldn't need more than a pinch.

Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.

Serves 4 - 6

©Hannah Kaminsky