Marrakech Vegetable Curry

I came across this recipe when I was looking into Indian vegetable curries. This was a bit different, with the addition of some middle eastern staples like almonds and raisins, so I gave it shot. Safe to say its one of my families favorite dishes now, you dont even miss the meat! The different flavors and textures of the vegetables are very satisfying.

Ingredients:
1 can of chickpeas
1 medium eggplant, cubed
2 small zucchini, cubed
1 large onion, diced
2 medium sweet potato, peeled and cubed
1 handful of baby spinach
2 tablespoons of sliced almonds
2 tablespoons of yellow raisins
juice of one orange
2 teaspoons of curry powder
1 teaspoon of turmeric
1/2 teaspoon of cinnamon
1 tablespoon of garlic ginger paste
1 cup of water or chicken broth

Start by heating 2 tablespoons of olive oil in a dutch oven pot. Add the onion, and cook on medium for 5 minutes. Then add the eggplant and sweet potato, and cook another 10 minutes on medium heat. Add the zucchini, sprinkle all the vegetables with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and cook for another 5 minutes.

In a saucepan, Add 1 tablespoon of olive oil, and heat to medium. Add the garlic/ginger paste, salt and pepper to taste, and spices. Cook for 1 minute, until aromatic. 

Add the chicken broth or water, and orange juice.

Add the chickpeas to the vegetables, then add the sauce. Cover and cook for 15 minutes on medium heat. Check to make sure it still contains liquid. If it is looking dry, add 1/4 cup of water. After the 15 minutes, add the spinach, and cook another 5 minutes, until spinach is wilted. Turn off heat.

In a small frypan, add 1/2 tablespoon of oil, and heat to medium. Add the almonds and saute for 2-4 minutes, until golden. Add the raisins, and cook for 30 more seconds, until the raisins plump up. Add the almonds and raisins to the vegetables, and save some for garnish. Serve with white rice, and enjoy!