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Chickpea & Vegetable Stew With Couscous
Ave. Rating is 2.875 (8 ratings) Add Your Comments and Ratings

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Great vegetarian dish works as an entree or side dish.

Serves: 4

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Entree

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1 cup canned chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 1/2 tsp. paprika
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. ground pepper
1/2 tsp. ground ginger
1 green bell pepper, diced
1 cup zucchini, cubed
2 cups tomatoes, canned
2 tbl. raisins
2 tbl. fresh parsley, chopped
2 tbl. cilantro, chopped
1 cup peas, frozen
8 oz. couscous


  1. Cook the chickpeas in 5 cups water until tender (about 2 hours).
  2. Set aside the chickpeas and reserve the broth.
  3. Warm 1 cup of the chickpea broth in a skillet and add onion, garlic, and dried spices.
  4. Simmer until the onions have begun to soften, about 7 minutes. Add liquid as needed to keep from burning.
  5. Add the chickpeas, pepper, squash, juice from the tomatoes, chopped tomatoes, raisins, parsley and cilantro.
  6. Add enough chickpea broth or water to cover and bring to a boil
  7. Lower heat and simmer until the liquid has reduced, making a nice sauce.
  8. Add the green peas during the last 5 minutes of simmering.
  9. Make the couscous according to the package directions
  10. Serve the vegetables and sauce over the couscous, garnished with parsley.

Reader Comments

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Rating is 2

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Sep 23, 2013 (report abuse)

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Rating is 5

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Oct 5, 2013 (report abuse)

ElieC says...
Rating is 4

Enjoyed this recipe. My wife thought it could do with less cayenne, though I enjoyed it as-is. Overall it was easy to make - I cut down slightly on the raisins and might add coriander, more salt and potatoes next time.
Nov 23, 2010 (report abuse)

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Rating is 3

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Rating is 3

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Rating is 2

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Rating is 2

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