Marrakesh Vegetable Curry

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (15 ounce) can green beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• Salt to taste

Directions

1. In a large skillet over medium heat, sauté the onion and garlic in olive oil until soft and fragrant, about 5 minutes.
2. Add the cumin, coriander, turmeric, black pepper, and cayenne pepper and stir to combine. Cook for another 2 minutes.
3. Add the diced tomatoes, chickpeas, green beans, corn, and red kidney beans and stir to combine. Bring to a boil, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
4. Add the parsley, cilantro, and lemon juice and stir to combine. Simmer for an additional 5 minutes.
5. Taste and adjust seasoning with salt, if desired. Serve hot.

Interesting Facts

• Marrakesh is a city in Morocco known for its vibrant culture and cuisine.
• This dish is vegan, meaning it contains no animal products.
• This dish is healthy and packed with nutrients from the vegetables and beans.