Moroccan Chick Pea Casserole

1 tbsp butter or ghee

1 large onion, chopped

1 carrot, chopped

1 zucchini, chopped

2 cloves of garlic, crushed (if you like garlic put more in)

1/4 tsp cayenne pepper

1 x 440gm can diced tomatoes

2 cups homemade broth or stock

1/2 cup naturally dried apricots without any preservative (they look brown)

1/4 cup sultanas without vegetable oil or preservative (they look dusty)

Zest of 1 lemon

2 1/2 cups cooked or canned organic chickpeas, rinsed very well if canned

2 Tbsp chopped fresh coriander or parsley

6 cups hot cooked couscous or rice

Heat the oil in a large saucepan over medium heat until hot.

Add the onion and carrot and cook, covered, for 5 minutes, or until softened.

Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste.

Reduce the heat to low, and simmer for 25 minutes.

Soak the apricots in hot water for 20 minutes, then drain and finely chop.

Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended.

Stir in the fresh coriander or parsley and serve over couscous or rice.