Ingredients
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1/4 cup olive oil
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3 -4 garlic cloves, minced
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3 zucchini, cut into 1/2 inch thick half-moons
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1 teaspoon dried marjoram
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1 cup garbanzo beans, drained
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1/2 cup kalamata olive, sliced
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1 tablespoon ground cumin
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3 -6 tablespoons fresh lemon juice
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salt and pepper
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1 pinch cayenne
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1 cup feta cheese, grated
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2 cups onions, chopped
Instructions
- Sauté the onions and garlic until onion is translucent.
- Add the zucchini and marjoram and cook on medium heat until squash is just tender.
- If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
- Add the garbanzos, olives, cumin, lemon juice, and seasonings.
- Continue to cook until everything is heated. Don't let the zucchini get too soft.
- Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
- Top with feta cheese.