A Moroccan inspired dish that is warming, nourishing, healthy and perfect for the colder Winter days. A delicious and healthy stew ready in less than 30 minutes. Super high in fiber, Vitamin A and C. A perfect Meat Free Monday dish!


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  • 2 large onions
  • 2 clove of garlic
  • 6 green courgettes (or zucchinis)
  • 2 large tomatoes or 1 large can of diced tomatoes
  • 100 g of mushrooms (optional)
  • 1 small can of sweetcorn (optional)
  • 250 grams of cooked chickpeas
  • 1 teaspoon sweet paprika powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin powder
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons of olive oil, for cooking
  • fresh coriander, to garnish
  1. Peel and thinly slice the onions, peel and chop the garlic cloves, clean and slice the courgettes and mushrooms.
  2. In a large skillet, drizzle about 2 tablespoons of olive oil.
  3. Fry the onion until softened for about 2 minutes, add in the garlic and zucchini and simmer on low heat for about 5 minutes.
  4. Add in the mushrooms and let it simmer on low heat for 2 minutes.
  5. Add in the chickpeas, sweet corn and tomatoes with juice (or some vegetable stock) and stir.
  6. Add in spices and season to your liking.
  7. Stir again and cover to continue cooking on low heat for 5-8 minutes until the courgettes soften slightly. (without overcooking them to mush).
  8. Sprinkle with some fresh coriander leaves.