Appetite for Reduction: Moroccan Chickpeas and Zucchini

1 1tsp Olive Oil
1 small Onions, raw
4 clove Garlic
3 tsp Ginger Root
.5 tsp Pepper, red or cayenne
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
1 tsp Cumin seed
1 tsp Coriander leaf, dried
1 tsp Cinnamon, ground
1 tsp Salt
2 tsp Better than Bullion Vegetarian Base (by NIRO_DAN)
1 cup Baby Carrot (by NIGHTAIR)
3 cup, sliced Zucchini
2 serving Tomatoes, peeled canned in tomato juice (14.5oz) Kroger brand whole can (by THECHUBBYCHIC)
907 grams Chickpeas (garbanzo beans)
3 tbsp mint leave (by JAKADAM)

Preheat a large pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.

Cover the pot and bring to a slow boil. Cook for about 15 minutes. Then adjust the lid so that there's some room for steam to escape. Cook for another 15 minutes; the liquid should reduce a bit, but not too much. Add the mint and let sit for about 10 minutes to let the flavors meld. While the stew is resting, prepare the couscous. Remove the bay leaves from the stew and adjust the salt if necessary. Serve the stew over the couscous and garnish with mint.

Serving Size: 5