Moroccan-Style Olives, Chickpeas & Meatballs

Step 1: Heat your oil in large pot over moderate heat on the stove.

Step 2: Add the chopped onion, and meatballs and saute gently for about 5 minutes

Step 3: Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more.

Step 4: Next, incorporate all of the spices, from the coriander through cayenne, and stir well.

Step 5: Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 1 minutes

Step 6: Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew. Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld.

Step 7: Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.

Step 8: Add pepper to taste.

Step 9: Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.