Moroccan inspired vegetable stew

This was a big favorite this summer. I discovered preserved lemons and combined with the Morrocan spice, El Ras hanout it is winner.

The preserved lemon really vibrant and adds a freshness without being sharp.

Ingredients that will feed 5-6 people:
2 tbsp el ras hanout
1 preserved lemon
3 dl chickpeas
1 courgette
1 squash pumpkin
1 red onion
1 - 2 garlic clove
1/2 de-seeded red chili
salt & pepper
drizzle of cooking oil

1. Half the squash pumpkin and de-seed. 
2. De-seed the chili, use a spoon and avoid touching the seeds. 
3. Chop all the ingredients - save the chick peas & preserved lemon. 
4. Drizzle some cooking oil in a large cooking pan, add the el ras hanout and fry off on a low heat for a few seconds. This process awakens the flavors in the spice. 
5. Then add the onion and allow to sweat, glazing slightly, then add the rest of the veggies. Fry to coat all the veggie in the spices. 
6. Now add the chick peas & lemon (which should also be chopped.)
7. Season with salt & pepper. 
8. Continue to fry on a low heat, stirring every so often to avoid burning on the bottom. 
9. The vegetables will now slowly begin to disintegrate, creating a kind of curry.  

Allow to cook another 6-10min, you want to end up with a stew. 

Serve with couscous, bulgur, quinoa or just on it's own.