Moroccan Chickpeas and Zucchini Recipes from Food4Life

Ingredients

• 1 tsp: olive oil
• 1 small: yellow onion, sliced thinly
• 4 cloves: garlic, minced
• 1 Tbsp: minced fresh ginger
• 1/2 cup: red pepper flakes
• 2: bay leaves
• 1 tsp: ground cumin
• 1 tsp: coriander
• generous pinch of ground cinnamon
• 1/2 tsp: salt
• 2 cups: vegetable broth
• 1 cup: baby carrots
• 2: zucchini, sliced into 1/4-inch-thick half-moons
• 1 (24 ounce) can: whole tomatoes
• 2 (16 ounce) cans: chickpeas, drained and rinsed
• 3 tbsp: chopped fresh mint, plus a little extra for garnish