Zucchini and Chickpea Tagine

On the perpetual summer quest to use up the garden zucchini bounty, I latched onto this recipe when it showed up in my inbox. I made a half recipe, a nice meal for two served over couscous, with all the spices (except the salt). No dried mint in the house (not even teabags), so I used fresh. Cayenne instead of Aleppo pepper (which I hope I find some day).

Very tasty, a definite do again. Nice because all ingredients tend to be in the house, even the preserved lemons these days.