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Vegetarian: Moroccan Stew

Ingredients

• Ingredients
• 1 tablespoon olive oil
• 1 white or yellow onion, chopped
• 4 cloves garlic, finely minced
• 2 pounds chopped plum tomatoes, or 1 28-ounce can whole, peeled tomatoes*
• 1-2 teaspoons sugar (to taste, will vary based on level of acidity and whether you use fresh or canned tomatoes)
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon ground cumin
• 3/4 teaspoon ground ginger (substitute 1 1/2 teaspoons fresh, minced or grated ginger)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly ground black pepper
• 1 small pinch ground cloves
• 2 cups low sodium vegetable broth or water (480ml)
• 1 tablespoon tahini (substitute cashew butter or a few tablespoons plain non-dairy yogurt)
• 3 cups cooked chickpeas (480g, or two 15-ounce / 425g cans, drained and rinsed)
• 2 teaspoons red wine vinegar
• cooked couscous, bulgur wheat, quinoa, brown rice, pita or other flatbread, or toast, for serving
• fresh chopped parsley leaves, for serving (optional)

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